Crab Salad Pockets Recipes

CRAB SALAD POCKETS

When I'm out of crab, I substitute tuna with great results. This sandwich makes a nice, light lunch.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Crab Salad Pockets image

Steps:

In a small bowl, combine the crab, cucumber, peppers, onion, celery and seafood seasoning. Stir in mayonnaise. Fill pita halves with crab mixture.

Nutrition Facts : Calories 239 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 829mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 6g fiber), Protein 12g protein.

Ingredients

2 ounces imitation crabmeat, flaked or canned crabmeat, drained, flaked and cartilage removed
1/4 cup finely chopped cucumber
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 tablespoon sliced green onion
1 tablespoon finely chopped celery
1/4 teaspoon seafood seasoning
2 tablespoons fat-free mayonnaise
2 whole wheat pita pocket halves

CRAB SALAD WRAPS

Jane Birch created this delicious recipe in her Edison, New Jersey kitchen and wound up with a sandwich that adds pizzazz to any lunch or dinner table. Each bite bursts with the flavor of bacon, mustard and crab for a wrap that's hard to set down!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Crab Salad Wraps image

Steps:

In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.

Nutrition Facts :

Ingredients

1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
2 tablespoons prepared mustard
1 package (8 ounces) imitation crabmeat, flaked
1 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled, optional
6 flour tortillas (6 inches), room temperature

CRAB SALAD SANDWICHES

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

Crab Salad Sandwiches image

Steps:

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

Ingredients

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

CRAB DIP AND CRAB SALAD

My recipe for Crab Dip. I also use this recipe for a Crab Salad. Make the day in advance giving the flavors time to mingle. I developed this recipe many years ago and used it in my restaurant.

Provided by Chef Robert

Categories Lunch/Snacks

Time 30m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 10

Crab Dip and Crab Salad image

Steps:

Mix Cream cheese, Mayonnaise, Cream cheese (use mixer for fluffy texture).
Add all spices and continue to blend.
add vegetables and blend with wooden spoon. Mixing well.
Add Cheese and Crab. Blend well.
Cover and refrigerate over night.
Before serving blend again to distribute any pockets of spice.
If using for Crab Salad, spread on muli grain bread or buns.
If using for salad topping, place 3/4 cups on bed of salad greens.
If using for dip, serve with baguette, white corn chips or crackers.

Nutrition Facts : Calories 220.4, Fat 16.7, SaturatedFat 8.8, Cholesterol 66, Sodium 575.4, Carbohydrate 5, Fiber 0.8, Sugar 2.8, Protein 13.1

Ingredients

8 ounces cream cheese
3 tablespoons mayonnaise
1 cup sour cream
1 tablespoon Old Bay Seasoning
1 teaspoon smoked paprika
1 bunch scallion, minced
1/2 medium green pepper, minced
1/2 medium red pepper, minced
1 cup mozzarella cheese, shredded
1 lb crabmeat

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

Crab Salad image

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

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

IMITATION CRAB SALAD

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

Provided by Sassy Cat

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

Imitation Crab Salad image

Steps:

Cut crab into bite-sized pieces.
Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
Place the salad greens on 2 plates for large portions and 3 plates for small portions.
Divide crab mixture among the plates; sprinkle with the parsley.
Place lemon wedges on plate.
Serve.

Nutrition Facts : Calories 236.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 33.1, Sodium 1232.8, Carbohydrate 26.4, Fiber 3, Sugar 10.5, Protein 10.5

Ingredients

1 (8 ounce) package imitation crabmeat
2 green onions, also called spring onions, sliced
1/4 cup celery, chopped, use the middle, tender ribs with tops
1/2 tablespoon lemon juice, fresh (I used lime)
1/4 cup light mayonnaise
1/4 teaspoon dill weed
1 teaspoon horseradish, prepared
2 -3 cups salad greens
1 teaspoon parsley
1 lemon, cut into wedges

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