Mamas Crab And Pineapple Salad Krabyuie Salat Recipes

CRAB SALAD

Crab Salad image

Provided by Marcela Valladolid

Time 15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons canned adobo sauce (from chipotle chiles in adobo)
2 tablespoons ketchup
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/3 cup chopped red bell pepper (from about 1/2 bell pepper)
1 tablespoon chopped fresh cilantro, plus sprigs for garnish
1 pound cooked Dungeness crab meat, picked
4 avocados, peeled, pitted

Steps:

Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

MAMA'S CRAB AND PINEAPPLE SALAD (KRABYUIE SALAT)

Mama's Crab and Pineapple Salad (Krabyuie Salat) image

This humble and interesting dish graced every festive family meal, created by my host-mom in Voronezh, Russia. We've shared it back home with friends here in the states, and they get hooked! It seems like the flavors wont mix, but they do perfectly. The dish is so versatile, it can be served cold with crackers or baguette slices, between slices of bread for a sandwich, or pop it in the oven for a gooey cheesy dip. If you can afford it, try fresh crab. But honestly, the imitation crab does just fine. Try it, you'll like it! :)

Provided by JackandDawn

Categories Crab

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces imitation crabmeat (small packages, or if you can afford it, substitute fresh crab)
1 (20 ounce) can pineapple tidbits, drained
1 cup sharp white cheddar cheese, shredded (extra sharp is best, but can substitute yellow cheddar)
1 cup mayonnaise (if you can find it, use Russian mayo- it's the best!)
2 -3 teaspoons fresh cracked pepper
1 teaspoon salt
baguette (Sliced and toasted, or buttery crackers are good)

Steps:

Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
Chill (or serve warm) with crackers or toasted baguette slices.

Nutrition Facts : Calories 529.7, Fat 30.7, SaturatedFat 9.2, Cholesterol 67.6, Sodium 2128.6, Carbohydrate 44.7, Fiber 2.3, Sugar 17.1, Protein 22.1

CARIBBEAN CRABMEAT SALAD

Caribbean Crabmeat Salad image

This tart, sweet salad adds a delightful blend of colors and flavors to any table. -Patrisha Thompson, Sterling, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

3 cups uncooked tricolor spiral pasta
1 can (20 ounces) pineapple tidbits, drained
3/4 pound imitation crabmeat, chopped
1 large sweet red pepper, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon grated lime zest
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger

Steps:

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 148 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

PINEAPPLE CRAB SALAD

Pineapple Crab Salad image

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

Provided by Judith

Categories Crab

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked rice, cooled
1 teaspoon curry powder
1/2 cup chopped fresh parsley
3 tablespoons creamy French dressing (I use Kraft)
1 cup quartered ripe olives
1/2 cup diced celery
12 ounces crabmeat, flaked
1/3 cup mayonnaise
1 whole fresh pineapple

Steps:

Toss together rice, curry and parsley.
Drizzle with french dressing and toss well.
Fold in olives, crab and mayonnaise.
REFRIGERATE.
Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
Cut up 1 cup pineapple chunks and mix into salad.
Mound in pineapple shells.

Nutrition Facts : Calories 232.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 17.9, Sodium 537.4, Carbohydrate 37.3, Fiber 2.6, Sugar 12.2, Protein 10.4

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