In hot pursuit of cold crab salad recipes? You may want to try one of these recipes to add as the heart of your menu tonight!...
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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.
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.
You'll never want to go back to a regular slaw salad after trying this cold crab
salad recipe. We tried this from Fred Thompson's "Crazy For Crab" cookbook. You
can find this in the Crab-O-Licious
Toss ingredients together in
large mixing bowl.
Cover bowl with plastic wrap and chill for at least 2 to 4 hours.
Stir well before serving.
This cold crab salad, too, was tried from Fred Thompson's "Crazy For Crab".
Mix well in small
Ingredients for the Salad:
cucumber, onion, and tomatoes in large mixing bowl.
Drizzle dressing over salad and toss well till evenly coated.
Divide salad on 6 chilled salad plates. Divide the olives, feta cheese and crab meat on top of salad and serve.
A Crab-O-Licious favorite; fast and easy!
Using a rectangular
pan, like a cake pan...
Layer each ingredient starting with the lettuce in order, topping the salad off with the cheese.
Chill for at least 4 hours. Overnight is best.
We found this cold crab salad in Fred Thompson's "Crazy For Crab" cookbook. You can find the book in the Crab-O-Licious Store. It is easy to put together.
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.
We found this lovely cold crab salad in Crab (Northwest Homegrown Cookbook Series) The fresh crunch and flavor of cucumber and daikon radishes make this an exceptionally refreshing crab salad, similar to the cucumber sunomono that is often served at the start of a Japanese meal...
In a large mixing bowl, combine the cucumber, daikon and onion and toss to mix evenly. In a medium bowl, combine the vinegar, sugar and salt. Let stand for a few minutes, then, stir the dressing until the sugar and salt have dissolved. Pour the vinegar mixture over the veggies, toss well and set aside for 15 minutes to let them absorb the vinegar dressing, stir a few times. (If the veggies sit too long, they will begin to lose their crispness.) The salad is best made shortly before serving.
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.
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.
We know what you're thinking! No, none of these "salads" should be much jammed with calories, however, this one is jammed-packed with good stuff for you! Definitely low-cal ....Enjoy!
Break the crab meat into
chunks, pick over for shells. Place 3 asparagus spears on each of 6
lettuce-lined plates and a 1/3 cup of the crab meat over the asparagus. Blend
together the dressing, lemon juice, capers, mustard, and Worcestershire Sauce.
Spoon 1 tablespoon of the mayonnaise mixture atop of each salad. Trim with the
chopped hard boiled eggs. Serve. Makes 6 servings.
This cold crab salad is exactly like one featured at "The Boston Half Shell" in Denver, Colorado. Simply spoon this delightful crab mixture over avocado halves...
Combine the crab, eggs, olives, and
capers, and chill. Blend the mayo (or salad dressing) chili sauce, sour cream,
horseradish, lemon juice, salt and pepper, and chill. Just before serving, whip
cream and fold into the dressing. Combine just enough dressing with the crab
meat mixture to moisten. Place the avocado halves on lettuce cups and spoon the
filling atop. Garnish with sliced olives, lemon wedges, pickles, and parsley, if
desired. Serves 8.
Bake the patty
shells according to the package directions. In a 1 1/2 quart casserole combine
the celery, crab meat, water chestnuts, olives, and green onion. Next, combine
the mayo (or salad dressing) sour cream, wine, and garlic salt and fold into the
crab mixture. Bake at 350 degrees till bubbly for about 25 minutes. Spoon
mixture into the patty shells and sprinkle each serving with the almonds. Makes
6 generous servings.
Do share your favorite crab salad with us below or comment on the one your tried!
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