Greek Crab Salad Recipes

CRAB SALAD

Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

CRAB SALAD

Crab Salad image

Provided by Michael Symon : Food Network

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound lump crabmeat
1/2 cup Greek yogurt
1 cucumber, small diced
2 scallions, diced
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped mint leaves
1 orange, zested
4 tablespoons olive oil
1 clove minced garlic
1 teaspoon kosher salt
1 package pita bread (recommended: Aladdin)

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.

Nutrition Facts : Calories 354 calorie, Fat 13.5 grams, SaturatedFat 3 grams, Cholesterol 57 milligrams, Sodium 944 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 2 grams

MEDITERRANEAN CRAB SALAD

Mediterranean Crab Salad image

Make and share this Mediterranean Crab Salad recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb backfin crab meat, picked over
1/2 cup black olives, sliced
1 (7 ounce) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
2 fluid ounces freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
2/3 cup extra virgin olive oil
1 (6 ounce) jar artichoke hearts, drained and quartered

Steps:

Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
Gradually whisk in oil.
Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

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