Ackee And Potato Soup With Crab Salad Recipes

CRAB SALAD

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.

CRAB BOIL POTATO SALAD

Steps:

• Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

TEXAS BLUE CRAB SALAD

Steps:

• In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.

CRAB POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.