Mels Crab Salad Food

MEL'S CRAB SALAD

Mel's Crab Salad image

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
⅓ cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

Steps:

Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce.

OPEN-FACED CRAB SALAD MELT

Open-Faced Crab Salad Melt image

Take a break from the ordinary cold tuna sandwich by serving open-faced crab salad melts. Makes a great lunch or a pleasing last-minute supper.

Provided by Feast Your Eyes

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
1 pinch coarse salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Dijon mustard
1/4 cup yellow pepper, minced
1/4 cup red pepper, minced
2 tablespoons celery, chopped
1/4 cup scallion, chopped
2 teaspoons sesame seeds, lightly toasted
8 ounces fresh lump crabmeat, drained
2 small eggs, hard boiled and chopped
3 English muffins, split and toasted
3 tablespoons freshly grated parmesan cheese
6 tomatoes, slices (1/4-inch thick)
1 tablespoon fresh parsley, roughly chopped
1/2 teaspoon paprika
1 large lemon, cut into wedges

Steps:

In a small mixing bowl, combine the first seven (7) ingredients; give a good stir.
To the cream cheese mixture add the yellow and red peppers, celery, scalions and toasted sesame seeds. Stir well.
Gently stir in the crabmeat and chopped egg. Divide the the crab mixture evenly among the muffin halves, mounding slightly. Top each sandwich with one (1) tomato slice and sprinkle evenly with Parmesan cheese.
Broil under a pre-heated broiler about 5 inches from the heating element for 3 to 4 minutes or until the tops are lightly browned. Garnish with the parsley and paprika; serve with lemon wedges.

Nutrition Facts : Calories 252.8, Fat 12.1, SaturatedFat 5.7, Cholesterol 106.4, Sodium 421.3, Carbohydrate 23.4, Fiber 4, Sugar 5.3, Protein 15.2

CRAB SALAD

Crab Salad image

Courtesy of Central Market in Houston. They had just freshly made it in the store. I haven't made this yet, but with the holidays coming up (Yikes!), this sounded like something nice to serve at a gathering.

Provided by Texas Tornado

Categories Spreads

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh cooked crabmeat, picked clean of the shell
2 avocados, diced
1 roasted poblano pepper, chopped
1 roasted red pepper, chopped
3 scallions, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
1/4 bunch fresh cilantro, sprigged and chopped
1 lime, juice of
salt
cayenne pepper

Steps:

Combine all ingredients in a bowl, taking care not to break up the crab meat too much. Refrigerate until serving time.
If you wanted to make this easier, you could use canned crab meat, roasted red bell pepper from a jar, etc.
I usually remove the seeds from any hot pepper I'm using, as that is where the heat really lies, and I don't want it too hot for my kiddos.
Cook time is chill time. I had to estimate on prep time because it depends on if you roast your own peppers or not.

Nutrition Facts : Calories 307.7, Fat 19.2, SaturatedFat 2.8, Cholesterol 47.6, Sodium 959.6, Carbohydrate 13.3, Fiber 8.1, Sugar 1.1, Protein 23.7

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