Anyone got a tasty recipe for crab salad?

Question

I want to make this salad to wow and surprise my family on Thanksgiving. It will be one of my side dishes. Can anyone help me with the recipe please?

Answer 1

Serve crab salad with a slice of avocado on salad greens.
INGREDIENTS:
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
mixed salad greens
6 avocado wedges, optional
PREPARATION:
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

or

Enjoy this crab potato salad, made with green onions and mayonnaise.
INGREDIENTS:
5 pounds red potatoes
1 onion, chopped fine
1 bunch of green onion,finely chopped
chopped pickles to taste (dill)
2 cups of mayonnaise (more if you like)
1 package dry ranch dressing
1 pound crabmeat
PREPARATION:
Peel and boil potatoes. (I have left the skin on its really a matter of preference.) Drain when fork tender; cool. Meanwhile, chop onions and pickles. Mix all ingredients well; refrigerate several hours or overnight.
This is very good with a summer sandwich or grilled chicken.
yum yum! lol

Answer 2

It's so simple to make and you don't have measure everything out. If there's something you like more than the other, then adjust it accordingly. It's always going to turn out perfect because you're putting in what you like...here's how I make it and you can adjust for how much you need. 1/2 lb. cooked and cleaned Shrimp 1/2 lb. cooked and cleaned Crab Meat (or can use imitation Crab) 1 avocado cut into bit sized pieces 1 chopped tomato 1/4 cup fresh cilantro (finely chopped) 1 teaspoon fresh minced garlic 1 teaspoon lemon juice Couple Dashes of your favorite hot sauce (optional) Tomato Juice - enough to cover entire amount of items when they are tossed. Put everything a in box and toss. Add enough tomato joe to cover mixture so it has a lot of juice for when it's served. I refrigerate it before I serve it but I have this one Mexican restaurant that heats it up a bit. Either way you like it. And you can make it with all shrimp or you can add lobster. Some places add other types of cooked fish. You can't ruin this stuff. Good luck.-

Answer 3

Crab Salad Recipe
Ingredients:
3 pounds imitation crab meat
1 cup chopped green onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup ranch dressing
1/2 cup heavy mayonaise

Serves/Makes: 1 gallon


Directions:

Separate (by hand) the pieces of crab.

Put all ingredients together and mix well

If it sets over night in the refrigerator the ingredients will blend.

Answer 4

I like to cut only the delicate inner portion of the celery on the diagonal, using the tender and delicious green tops ~ they add texture and eye glam.
Thinly sliced green onion (scallion) also cut on the bias ~ to taste.
That's it for innards.
The dressing makes it.
Blop o' BEST FOODS mayo
Squeeze o' FRESH lemon juice (sieved)
Dash o' Tabasco sauce OR horse radish OR a little of both
And ~ believe me, this is what makes it ~ a squeeze of Kraft Catalina salad dressing. It gives a little tomato, a little vinegar, a little sweetness.
Amounts all depend on how many folks and how much $crab$ we're talking about. Be sensible and sensitive ~ we're talking some bucks this year (3.99/lb for whole, live crabs ~ which is your only choice to impress)
Don't over dress ~ your crab is the star.
Serve on cups of beautiful bib/butter lettuce with a little extra wedge of lemon.

Answer 5

Hawaiian Crab Salad recipe
1 (6 ounce) package King crab or snow crab meat
1 fresh pineapple
1 ripe avocado
1 tablespoon lemon juice
1/3 cup sliced water chestnuts
1 finely chopped green onion
1 cup mayonnaise
1/4 teaspoon curry powder

Thaw crab meat; drain and separate into chunks. Halve pineapple lengthwise and remove core. Scoop out fruit and cut into chunks. Peel avocado and coarsely dice; sprinkle with lemon juice. Toss together pineapple chunks, water chestnuts, avocado, green onion and crab meat. Spoon into pineapple shells and garnish with mayonnaise seasoned with curry.

Serves 4 to 6.

Answer 6

Serve crab salad with a slice of avocado on salad greens.
INGREDIENTS:
2 cups cooked cooled crab meat, flaked
1 cup diced celery
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
mixed salad greens
6 avocado wedges, optional
PREPARATION:
Mix crab meat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

Answer 7

Crab Mango and Avocado Salad

For the sauce:
1 Tbsp extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup of water
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Sauce directions:

Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.

Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

For the salad:
1 lb of fresh lump crabmeat, picked through to remove the small pieces of shell or cartilage You cal also add initation for extra color)
1 1/2 Tbsp freshly squeezed lime juice
3 Tbsp extra virgin olive oil
2 teaspoons mint leaves, finely chopped
1 Tbsp minced shallot or purple onion
1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Crab salad directions:

In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.

In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.

Using small tureens or desert bowls for individual molds, layer the crab mixture and the mango avocado mixture. It doesn't really matter which you layer first. I layered the mango avocado mixture first. Chill in the refrigerator for 1 to 2 hours.

When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side. Garnish with mint leaves. For a tasty added touch if you have them, arrange peeled sections of ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.

Answer 8

crab meat parsley chopped cilantro ch oped fine one bunch each green onion ch oped fine 3=4 ts Olive oil one lime one lemon juice 1ts salt 1 ts peeper option one hot peeper mix all chill and eat with crackers enjoy

Answer 9

All of them are pretty much the same. Keep it simple. Buy the[cod] crab, mayonaise. chop tomatoes in very small pieces, avocado, cut up.cut up scallions into small pieces, mix it all together [easy] u don`t want smashed avocados, then sprinkle a little bit of tomatoes and scallions to top it off.

Answer 10

cook one pkg. shell shaped pasta, drain, add i jar marzetti slaw dressing, one purple onion chopped , some banana pepper chopped remove the seeds if you dont like it hot. toss in the torn up crab meat and season with old bay seasoning start with about one tea, then add a little at a time till it suits your taste ,,,, you can use shrimp also, i make it with the shrimp at least once a month always a hit at dinners or potlucks, and showers.