THE BEST IMITATION CRAB SEAFOOD SALAD
Seafood Salad made with imitation crab meat,mayonnaise, lemon juice, celery, red onion and a few basic seasonings is adelicious and affordable option for when that seafood craving hits. Dependingon what your mom called it, this is the classic crab salad or seafood salad weall grew up with.
Provided by About a Mom
Categories Salad
Number Of Ingredients 8
Steps:
- Break imitation crab meat into bite-sized pieces and add to a bowl.
- Add remaining ingredients and gently stir to combine.
- The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for a few hours overnight. Store tightly covered in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 137 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 10 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g
MEL'S CRAB SALAD
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
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
SEA LEGS
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dipping sauces: Whisk the mayonnaise, curry paste, lime zest and 1 tablespoon of the lime juice in a small bowl until combined. Cover and refrigerate until ready to use. Combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha and 1 tablespoon cold water in a separate small bowl, stirring to dissolve the sugar. Stir in the cilantro, cover and refrigerate until ready to use.
- Prepare the crab fries: Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Set a wire rack on a baking sheet.
- Meanwhile, cut the crabs into quarters with kitchen shears; transfer to a paper towel-lined plate. Whisk the cake flour with 1/2 teaspoon salt in a medium bowl; add the seltzer and scallions and whisk just enough to make a lumpy batter.
- Working in batches, dip the crab pieces in the batter, then carefully add them to the hot oil and fry until golden and crisp, about 2 minutes. (Use a mesh screen if you have one; the crabs may splatter.) Remove the crab fries with a strainer or slotted spoon and transfer to the wire rack; season with salt. Let the oil return to 360 degrees F between batches. Serve the crab fries with the sweet chili sauce, curry mayonnaise and cilantro-lime sauce.
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
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