Pamis Dont Be Such A Crab Salad Food

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

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.

PAMIS' DONT BE SUCH A CRAB SALAD

Pamis' Dont be such a CRAB SALAD image

Delicious lite summery Easy dinner or lunch recipe. Its really good on brioche rolls or slider size is my favorite. Serve w Lettuce tomato slices or sliced cucumbers and/or Dill pickles. I often add frozen green peas thawed or chopped dill pickles.. its optional. Green relish could be used in it as well. Its a great tasty meal and doesnt cost much. Much less than the per pound prices at local Grocery delis.. easy to make add extras you enjoy in your deli..

Provided by Pami Toll @hotpeachpie

Categories Seafood

Number Of Ingredients 13

Ingredients

2 slice(s) green onion
2 bag(s) imitation crab pieces
1 stalk(s) celery chopped finely into thin slices
1/2 cup(s) mayo
1/2 cup(s) dijon mustard
1/2 teaspoon(s) salt/ pepper
1/4 cup(s) lemon juice
1/4or less cup(s) white vinegar
2 sprig(s) basil, oregano, dill, each
1 tablespoon(s) garlic powder
1 clove(s) garlic crushed or chopped
3 slice(s) chopped green pepper
1 teaspoon(s) sugar to taste

Steps:

slice crab into chunky slightly larger thicker pieces . Some packages have large pierces of shredded crab cut them smaller or slice the rolls into moderately think slices then cross chop them . LEAVE THEM CHUNKY
Mix mustard, mayo, vingear. into a semi thin salad dressing in a seperate bowl or measuring cup. Add salt pepper spices mix well. Add a little sugar to taste if its a bit strong. you want to balance the salad dressing flavor. Chop the fresh garlic, green pepper and sprigs of basil dill oregano. mix into the salad dressing.
fold the Crab and chopped onions pepper and vegetables in a large bowl add the dressing. Toss lightly. Top w Fresh cracked pepper and a few extra chopped green onions.
serve on a fresh Bioche roll, slider bun or Pita cut in half. Serve w fresh lettuce slices and tomato. It tastes as good if not better than the expensive crab salads sold at most delis. you get enough to serve 8 portions . so if left over.Put in a plastic container seal and refridgerate. Dont make me Crabby trying to explain this again!

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