Unrivaled in sweetness by another of its lot, the Crab Salad is indicates its versatility for an ingredient. It ads a unique twist to your dish served using a shred or a pair of this amazing seafood.
As an element of salad, the Crab gives a fascinating texture. It does not matter may it be imitation or authentic crab meat, the ways concerning how to prepare this dish is simply infinite. Below are some salad recipes which can be guaranteed to bring your dishes one’s.
FRESH CRAB SALAD RECIPE
1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced
Combine crab, celery, onion, and pimento within a bowl. Sprinkle with salt and fresh lemon juice; toss to blend. Add adequate mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.
ANTIPASTO CRAB SALAD RECIPE
8 ounces frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with freshly squeezed lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for a few hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.
THAI-STYLE CRAB SALD IN AVOCADO RECIPE
1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon freshly squeezed lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or even taste
Salt, if desired
Split the avocado by 50 percent, get rid of the seed; sprinkle the cut surfaces with 1 tablespoon in the lime juice to stop browning.
Combine the crabmeat, remaining lime juice, fresh lemon juice, mayonnaise, cilantro, scallion, pepper and salt in the mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.
CRAB SALAD WITH GUAVA NECTAR RECIPE
2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)
Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.
Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.