Cold Crab Salad Recipes

Crab Salad With Rice Sticks

Crab Slaw

Greek Crab Salad

9 Layer Crab Salad, or...

Golf Coast Crab-Rice Salad

Cucumber and Daikon Sunomono Cold Crab Salad

Cold Crab Artichoke Salad

Low-Cal Crab Salad

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Cold Crab Salad With Rice Sticks

This Asian-style crab salad is another Crab-O-Licious favorite! This crab salad recipe can be used with any types of crab meat, including imitation crab meat.

Yes, you will need a wok! And, yes, you can serve this hot, but it is best served cold.

Ingredients:

• 4 Ounces-Rice Sticks
• 2 Cups-Oil-deep frying
• 1-Pound-Crab Meat
• 1/2 Teaspoon-Salt
• 3 Tablespoons-Lite Soy Sauce
• 1 Head-Lettuce-shredded
• Preserved Red Ginger-chopped

• 1/4 Cup-Sesame Seed Oil
• 1/8 Teaspoon-Salt
• 1 Teaspoon-Sugar
• 1/4 Cup-Red Wine Vinegar
• 1/4 Cup-Light Soy Sauce
• 1-Scallion-finely chopped
• 1/2 Teaspoon-Pepper Oil (optional)

Heat oil in wok to around 425 degrees and deep fry the rice sticks quickly, carefully adding a few at a time until they "puff". Takes about 1 second. Drain and remove the rice sticks and set them aside.
Mix the salt and soy sauce with the crab meat and place in a shallow pan and set aside.
Combine the first 5 ingredients of the sauce in a medium sized serving bowl. Mix well.
Add the scallions and the pepper oil (the pepper oil with make this spicy), mix well.
Add the lettuce and the crab meat. Toss well.
Arrange the rice sticks on top.
Garnish the cold crab salad with the preserved red ginger.
Chill for at least 3-4 hours.
Serve cold.

Cold Crab Slaw

• 4 Cups-Cabbage-chopped
• 1/4 Cup-Sweet Gerkins-chopped
• 3 Tablespoons-Yellow Onion-chopped
• 2 Tablespoons-Kale-chopped (for color-optional)
• 2 Teaspoons-Sweet Gerkin Juice
• 1/4 Teaspoon-Salt (optional)
• 1/8 Teaspoon-White Pepper
• 1/4 Teaspoon-Celery Seed
• 1/2 Teaspoon-Sugar
• 1/2 Teaspoon-Dijon Mustard
• 1/2 Cup-Mayo

Greek Crab Salad

Salad Dressing

• 3/4 Cup-Olive Oil
• 1/4 Cup-Red Wine Vinegar
• 1 Teaspoon-Salt
• 1 Teaspoon-Dried Oregano
• Ground Pepper-to taste

Ingredients for the Salad

• 1 Head-Romaine Lettuce-washed-sliced crosswise into thin ribbons
• 1-Cucumber-washed-thinly sliced
• 1 Small-Red Onion-washed- cut quartered
• 3-Tomatoes-cut into wedges-seeded
• 1 Cup-Greek Black Olives-drained-pitted
• 4 Ounces-Feta Cheese-crumbled
• 1 Pound-Lump Crab Meat

9 Layer Crab Salad

• 1 Head-Romaine Lettuce-washed-cut into 1 inch bite sized
• 1-Cucumber-washed-thinly sliced
• 1 Small-White Onion-washed-diced
• 1 package-Frozen Peas
• 1 Cup-Pitted Black Olives-sliced
• 1 Pound-Lump Crab Meat
• 1 Pound-Bacon-fried and crumbled
• 2 Cups-Lite Mayonnaise
• 8 Ounces-Shredded Cheddar Cheese

Golf Coast Crab-Rice Salad

Ingredients:

• 3 Cups-Cooked White Rice (Minute Rice)
• 1-10 ounce box-Small Frozen Peas-thawed
• 3/4 Cup-Creme Fraiche, Plain Yogurt or Sour Cream
• 2 Tablespoons-Lite Virgin Olive Oil
• 2 Teaspoons-Fresh Lemon Juice
• 1 Teaspoon-Cajun Seasoning
• 1 Teaspoon-Sugar
• 1/2 Teaspoon-Onion Powder
• 1/2 to 1Teaspoon-Tobasco
• Salt and Pepper to taste
• 1 Pound-Crab meat
• Lettuce Leaves

Stir together the rice, peas, cream or yogurt, oil, lemon juice, Cajun seasoning, sugar, onion powder, and Tobasco. Season with salt and pepper, then, gently fold in crab meat. Serve on lettuce leaves. Serves 6-8.

Cucumber and Daikon Sunomono Cold Crab Salad

Ingredients:

• 1 Large English Cucumber-halved and sliced thin
• 1 Small Daikon Radish-peeled and sliced thin
• 1/2 Small Sweet Onion-cut thin
• 1 Cup-Seasoned Rice Vinegar
• 1 1/2 Teaspoons-Sugar
• 1 Teaspoon-Salt
• 5 to 6-Shiso Leaves-cut thin julienne
• 8 Ounces-Crab Meat-preferably whole legs and claws

Drain off the dressing into a small dish and then add the shiso to the veggies and toss to mix evenly. Arrange the vegetables on individual chilled plates and top with the pieces of crab meat. Drizzle some of the reserved dressing over all and serve right away.

This cold crab salad recipe will make 4 to 6 servings.

Cold Crab Artichoke Salad

• 1/2 Cup-Whipping Cream
• 1 Cup-Mayo or Salad Dressing
• 1/4 Cup-Ketsup
• 2-Teaspoons-Lemon Juice
• Salt to taste-optional
• 6 Cups-Salad Greens
• 12 Ounces-Crab Meat-thawed and shelled, or 1-7 1/2 ounce can of Crab Meat-drained
• 1-9 Ounce package-Artichokes-cooked, drained, and chilled
• 3-Hard Boiled Eggs-chopped

Prepare the salad dressing by combining the whipping cream, mayo or salad dressing, ketsup, and lemon juice. Add salt to taste and chill. Combine the greens in a salad bowl. Top with the crab meat, artichoke hearts, and chopped eggs. Toss the salad with the chilled dressing. Serve! Serves 4 to 6.

Low-Cal Crab Salad

• 2-cans Crab Meat
• 1-10 ounce package-Frozen Asparagus Spears-cooked, drained, and chilled
• 6 Cups-Salad Greens
• 1/2 Cup-Low Calorie Mayo
• 1 Tablespoon-Lemon Juice
• 1 Teaspoon-Capers-drained
• 1/2 Teaspoon-Mustard
• 1/2 Teaspoon-Worcestershire Sauce
• 3 Hard Boiled Eggs-chopped

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