CRAB COCKTAIL AMERICANA
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
- 2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
- 3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.
CRAB COCKTAIL SALAD
Moist crab in a tangy Tabasco-spiked sauce makes this fabulous fishy cocktail a simple but stylish appetizer.
Provided by English_Rose
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pick over the crabmeat and discard any bits of shell.
- Mix the mayonnaise with the ketchup, Tabasco, mustard, lemon juice, and tarragon.
- Stir in the crab and spring onions. Taste and play around with the balance of flavourings until you get a perfect balance (but hold back - too much tasting will leave your guests with woefully diminished portions!).
- This can be mixed together an hour or two before serving, but bring back to room temperature before assembling the finished cocktail and serving.
- Remove the outer leaves of the Little Gem lettuces and shred the rest thinly. Place in a plastic bag and leave in the fridge until almost ready to serve.
- Take 4-6 sundae glasses or old-fashioned champagne glasses. Divide the lettuce between the glasses and top with the crab cocktail. Serve straight away.
Nutrition Facts : Calories 232.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 67.7, Sodium 1483, Carbohydrate 8.8, Fiber 0.3, Sugar 3, Protein 22.6
CRAB LOUIS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main-course servings
Number Of Ingredients 14
Steps:
- Using your finger, carefully pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.
- In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.
- Gently fold about 1/4 cup of the dressing into the crab with a rubber spatula. Take care not to break the crab into smaller pieces. Put the crab salad and the dressing in the refrigerator until cold.
- Meanwhile, put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.
- Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.
CRAB COCKTAIL
Provided by Nigella Lawson
Categories Appetizer No-Cook Christmas Cocktail Party New Year's Day New Year's Eve Mayonnaise Crab Winter Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
- Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
- Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
- Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.
PRAWN & CRAB COCKTAIL LETTUCE CUPS
Serve seafood on a sharing platter and let everyone build their own little prawn cocktail bites for a perfect dinner party starter or canapé
Provided by Katy Greenwood
Categories Buffet, Canapes, Starter
Time 30m
Number Of Ingredients 13
Steps:
- Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
- Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
- At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.
Nutrition Facts : Calories 162 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
EASY CRAB COCKTAIL SPREAD
Make and share this Easy Crab Cocktail Spread recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Place cream cheese on plate.
- Pour cocktail sauce over cheese.
- Place the crabmeat on top.
- Cover with plastic wrap and refrigerate for 15 minutes.
CRAB SALAD
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
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
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