KICKIN' CRAB SALAD
Steps:
- In a medium-size bowl whisk together the mayonnaise, Ranch dressing, lemon juice, seafood seasoning, lemon pepper and garlic salt.
- Fold in the red and green pepper, green onion and celery.
- Gently fold in the crab meat and add hot sauce to your taste.
- Chill for 4 hours in an airtight container. Serve with crackers, garlic crostini, or make into lettuce wraps.
Nutrition Facts : ServingSize 1 batch, Calories 973 kcal, Carbohydrate 22 g, Protein 85 g, Fat 59 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 228 mg, Sodium 6456 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 45 g
COPYCAT BOILING CRAB RECIPE
This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.
Provided by Gillian Spence
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
- Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
- Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
- NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
- Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
- Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.
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