Simply The Best 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.

SIMPLY THE BEST CRAB SALAD

Simply the Best Crab Salad image

This recipe is from Jean-Georges, New York. I found it on Millie-YOR's blog. Here are some serving suggestions: 1) In a martini glass put a layer of cubed avocado, cubed tomato, cubed mango, crab, one basil leaf for decoration. 2) For a nice luncheon sandwich put a layer of sliced avocado, mango, crab, on a croissant. 3) Take a tall metal ring and put a layer of cubed avocado, cubed tomato, cubed mango, and crab. Push down and compress. Remove the ring and top tower with basil. You can also put baby greens on the side or small chopped tomatoes.

Provided by Bolistoli

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 garlic clove
1 shallot
1 medium tomatoes, peeled and seeded
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt and pepper
1 lb crabmeat
1 mango, peeled and cubed

Steps:

Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.
Add salt and pepper to taste.
You can make this dressing 2 to 3 days in advance.
Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressing.
Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.).
Serve the crab with the mango on top.
See above (recipe description) for other serving suggestions.

Nutrition Facts : Calories 245.4, Fat 11.2, SaturatedFat 1.6, Cholesterol 47.6, Sodium 950.8, Carbohydrate 14.9, Fiber 1.7, Sugar 12.3, Protein 21.9

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