Curried Crab Coleslaw W Kickin Cocktail Mayo Recipes

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CRAB COLESLAW MEDLEY

This salad gets its pleasant crunch from ramen noodles, almonds and sesame seeds. "It's my most asked-for recipe," says Edith frost from Mountain View, California. "An adaptable main dish, it works well with chicken or turkey, too."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12



Crab Coleslaw Medley image

Steps:

  • In a large bowl, combine the coleslaw mix, romaine, onion and crab. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, pepper and contents of seasoning packet from noodles; shake well. , Break noodles into small pieces. Sprinkle noodles, almonds and sesame seeds over salad; mix well. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 527mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

1 package (14 ounces) coleslaw mix
6 cups torn romaine
3/4 cup finely chopped onion
1 package (8 ounces) imitation crabmeat, chopped
1/3 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 package (3 ounces) chicken ramen noodles
2 tablespoons slivered almonds, toasted
2 tablespoons sesame seeds, toasted

CURRY CRAB SALAD

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9



Curry Crab Salad image

Steps:

  • In a bowl mix all ingredients.
  • Let sit in fridge for 3 or more hours before using to blend flavors.

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

THE BEST CREAMY COLESLAW

We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9



The Best Creamy Coleslaw image

Steps:

  • Toss together the cabbage and carrots in a large bowl.
  • Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

5 cups thinly sliced green cabbage
1 cup grated carrots
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

CURRY COLESLAW

Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8



Curry Coleslaw image

Steps:

  • Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 458mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

8 cups shredded cabbage
2/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled

CURRIED CRAB WITH COCONUT AND CHILI

Provided by Curtis Stone

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 17



Curried Crab with Coconut and Chili image

Steps:

  • Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
  • Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
  • To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
  • Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
  • Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

2 1/4 pounds live crab
1/4 cup coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
Sea salt
5 1/2 ounces white wine vinegar
2 ounces desiccated coconut
1 tablespoon finely grated fresh ginger
5 garlic cloves
1 large green chile, chopped
1 white onion, chopped
1 tablespoon canola oil
1 medium ripe tomato, diced
10 fresh curry leaves
1/2 ounce fresh turmeric, peeled and finely grated
1 tablespoon chile powder
9 ounces unsweetened coconut milk

CURRIED CRAB

Provided by Food Network

Categories     appetizer

Time 12h17m

Yield 4 servings

Number Of Ingredients 11



Curried Crab image

Steps:

  • In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
  • In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
  • Yield: about 1 cup

1 pound jumbo lump crab meat, cleaned
1/4 cup red onion, finely diced
1/4 cup scallion, finely chop
1/4 cup red pepper, finely dice
1/2 cup jicama, brunoised
2 tablespoons curry oil, recipe follows
2 tablespoon mayonnaise
1/2 cup creme fraiche
Salt and fresh ground black pepper, to taste
1 cup canola oil
1/4 cup curry powder

KRABBY CRAB COLESLAW WITH SPICY NUTS

Cole slaw transformed - with Krab/crab, green onion, tomato and a spicy, crunchy peanut topping. Can be made the day before and served as a main or side dish. Prep time does not include refrigeration.

Provided by Lorac

Categories     Crab

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 14



Krabby Crab Coleslaw with Spicy Nuts image

Steps:

  • Preheat oven to 300°F.
  • In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
  • Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
  • Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
  • In a small bowl, whisk together mayo, vinegar and sugar.
  • Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.

Nutrition Facts : Calories 610, Fat 44, SaturatedFat 6.4, Cholesterol 19, Sodium 1170.3, Carbohydrate 39.4, Fiber 7.9, Sugar 15.2, Protein 22.7

1 1/2 tablespoons peanut oil or 1 1/2 tablespoons vegetable oil
1 1/4 tablespoons sugar
1/4 teaspoon india not mexican garam masala
1/4 teaspoon curry powder
1/8 teaspoon cayenne
1 cup salted peanuts
1 (16 ounce) package coleslaw mix
2 green onions, thinly sliced
1 large tomatoes, diced
8 ounces imitation crabmeat (surimi) or 8 ounces crab, roughly shredded
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
salt and pepper

CURRIED CRAB SOUP FROM SAVANNAH

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.

Provided by Dan-Amer 1

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Curried Crab Soup from Savannah image

Steps:

  • Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
  • When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
  • Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
1/2 cup apple, peeled & diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomatoes, chopped
2 1/2 cups chicken stock
salt & pepper, to taste
3/4 lb white crab meat
1 cup light cream
Tabasco sauce, to taste

CURRY COLESLAW

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 9



Curry Coleslaw image

Steps:

  • Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
  • In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 6 grams

1 small cabbage or 1/2 large cabbage head (1 3/4 pounds)
2 carrots (6 ounces), peeled
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons poppy seeds
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons curry powder

CURRIED COLESLAW WITH GREEN ONIONS AND CURRANTS

Categories     Onion     Vegetable     Side     No-Cook     Low Fat     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Curried Coleslaw with Green Onions and Currants image

Steps:

  • Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

1/2 cup light mayonnaise
2 tablespoons fresh lime juice
1 tablespoon curry powder
5 cups thinly sliced green cabbage (from about 1/2 large head)
2 carrots, peeled, coarsely grated
2 green onions, thinly sliced
2 tablespoons dried currants
1 small jalapeño chili, seeded, minced

CRAB COLE SLAW

Make and share this Crab Cole Slaw recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11



Crab Cole Slaw image

Steps:

  • In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
  • In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
  • Pour the dressing over the vegetables and mix until coated.
  • Serve immediately or refrigerate until ready to serve.

1 small cabbage, shredded
1 cup thinly sliced bell pepper
1 medium onion, sliced into thin half rings
1 lb imitation crabmeat or 1 lb fresh white crab meat
1/4 cup olive oil
1/4 cup wine vinegar
1/2 teaspoon garlic powder
4 tablespoons mayonnaise
salt
Tabasco sauce or ground cayenne pepper
pepper

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