French Crab Salad Recipes

MEL'S CRAB SALAD

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6

Mel's Crab Salad image

Steps:

Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g

Ingredients

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
⅓ cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD

Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad

Provided by Barney Desmazery

Categories Dinner, Starter

Time 30m

Number Of Ingredients 13

Crab mayonnaise with Melba toast & herb salad image

Steps:

To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..

Nutrition Facts : Calories 629 calories, Fat 59 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium

Ingredients

1 egg yolk
1 tbsp Dijon mustard
200ml olive oil (not extra virgin)
zest and juice 1 lemon
300g freshly picked white crabmeat
2 thick slices white bread
large handful flat-leaf parsley leaves
large handful tarragon sprigs
large handful chervil
1 shallot , sliced into thin rings
1 tbsp small caper in brine, drained
1 tbsp extra-virgin olive oil , plus extra to serve
1 tsp red wine vinegar , plus extra to serve

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