Crab Veggie Salad Recipes

VEGGIE CRAB SALAD

Steps:

• 1. Place all salad ingredients into large bowl and toss a bit.
• 2. In a medium bowl whisk together dressing ingredients until smooth. Poor over veggie mixture. Toss to coat and serve.
• 3. Crisp bacon crumbled over this salad is always appreciated!!! I usually do 12 - 16 oz.

CRAB SALAD

Steps:

• Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.
• Heat grill.
• Grill the pitas for about 45 seconds per side.
• Serve the crab salad on the pitas.

CRAB & VEGGIE SALAD

Steps:

• Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
• Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
• Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.

CRAB VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.