Caribbean Crab Salad Recipes

CARIBBEAN CRABMEAT PASTA SALAD

Caribbean Crabmeat Pasta Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add a citrus twist to crabmeat pasta salad with lime that's perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

3 cups uncooked rotelle pasta (8 ounces)
1 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons canola or soybean oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 package (8 ounces) refrigerated flake-style imitation crabmeat
1 medium red bell pepper, cut into thin bite-size strips
1 medium mango, peeled, seeded and cubed (about 1 cup)
1/2 to 1 jalapeño chili, seeded and finely chopped
2 tablespoons chopped fresh cilantro

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, in small bowl, mix together lime peel, lime juice, oil, honey, cumin, ginger and salt. Set aside.
Gently toss pasta and remaining ingredients in large bowl. Pour dressing over salad; toss gently to coat. Cover and refrigerate at least 1 hour to blend flavors.
Mix all ingredients in small bowl until well blended.

Nutrition Facts : Calories 270, Carbohydrate 43 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 0 g

CARIBBEAN CRAB SALAD

Caribbean Crab Salad image

When we were in Jamaica several years ago we had this wonderful salad. The lady who prepared it for us was gracious enough to share the recipe. She said just don't substitute any of the ingredients or the results would not be the same. I make it just like she shared and have never been disappointed.

Provided by Marsha Gardner

Categories Other Salads

Number Of Ingredients 9

Ingredients

1 lb fresh lump crabmeat
1 medium onion, finely chopped
2 celery stalks, finely chopped
1/2 green bell pepper, finely chopped
4 oz canola oil
3 oz apple cider vinegar
4 oz ice water
kosher salt to taste
freshly ground white pepper to taste

Steps:

1. Combine onion, celery and bell pepper. Spread 1/2 of this mixture over the bottom of a large mixing bowl.
2. Separate crabmeat lumps and place on top of the vegetable mixture in bowl and then spread the rest of vegetable mixture on top of crabmeat.
3. Salt and pepper to taste. Pour oil over top, then the vinegar and lastly the ice water.
4. Cover and place in refrigerator to marinate from 2-4 hours.
5. When ready to serve toss lightly; but do not STIR. Serve on a lettuce leaf for a great salad or on crackers for an appetizer.

CARIBBEAN CRABMEAT SALAD

Caribbean Crabmeat Salad image

This tart, sweet salad adds a delightful blend of colors and flavors to any table. -Patrisha Thompson, Sterling, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

3 cups uncooked tricolor spiral pasta
1 can (20 ounces) pineapple tidbits, drained
3/4 pound imitation crabmeat, chopped
1 large sweet red pepper, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon grated lime zest
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger

Steps:

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 148 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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