Danny Zs Spicy Crab Salad Recipes
SPICY CRAB SALAD
My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.
Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
SPICY SEAFOOD SALAD
Steps:
- Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
SOFT-SHELL CRABS WITH SPICED CUCUMBER SALAD
As we started tasting the German- and Czech-style American pilsners, Eric Asimov said he'd like a hot dog. No need to stop there. Spicy or fried foods, many kinds of seafood and fish, and barbecue suit these golden, refreshingly bitter beers. I chose soft-shell crabs, crisped with an Indian-style chickpea-flour crust and served over spiced cucumbers. Buy the crabs alive, not frozen. Fish markets will take care of killing and cleaning them. Keep the crabs refrigerated and use them by the next day.The crabs are sold by size, but most markets do not offer choices. You will usually find the larger ones, called "jumbos," which have bodies 5 to 5 1/2 inches across. This recipe is designed for jumbos, with two per person as a main course or one each in a picnic-ready sandwich on a bun slathered with chili-fueled mayonnaise and layered with cucumber salad. Pour another brew and dig in.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings, 8 in buns
Number Of Ingredients 16
Steps:
- Place cucumbers in a colander, toss with salt and set over a bowl to drain. Mix mayonnaise and sriracha, and set aside in a small serving dish.
- Heat 1 tablespoon oil over medium heat in a small skillet and add mustard seeds. When sizzling, add ginger, shallots and chilies. Sauté until shallots soften. Remove from heat, add vinegar and stir. Rinse and drain cucumbers, place in a shallow serving bowl and fold in shallot mixture. Sprinkle with mint.
- In a bowl, lightly beat eggs with 1 tablespoon water. Mix chickpea flour and curry powder, and spread on a plate. Dip crabs in egg, then in flour mixture. Heat remaining oil in a large skillet. Add crabs and sauté over medium-high heat until lightly browned, turning once. You may need two shifts. Remove from pan and arrange on cucumber salad.
- Serve, with red chili mayonnaise on the side, or serve on buns spread with mayonnaise and piled with salad.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 42 grams, Carbohydrate 19 grams, Fat 50 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY CRAB SALAD TAPAS
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
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