Hot Crab Salad Recipes

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CRAB SALAD



Crab Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

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.

5-INGREDIENT CRAB SALAD



5-Ingredient Crab Salad image

This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.

Provided by PBLAZ

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 11m

Yield 8

Number Of Ingredients 5

½ green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise

Steps:

  • In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
  • Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 8.8 g, Cholesterol 30.3 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 540.9 mg, Sugar 3.7 g

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