SPICY CRAB SALAD
My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.
Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
HOT AND SPICY CRAB SALAD
This recipe was inspired by PaulaG's Recipe# 94857. Very very yum yum! Passive work time is chill time.
Provided by l0ve2c00k
Categories Crab
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all ingredients.
- Serve chilled with crackers or tostadas.
- Use more or less of the cottage cheese depending on your taste. Same applies for the hot sauce. Make sure everything is well drained or you will have a very watery salad.
Nutrition Facts : Calories 235.4, Fat 2.8, SaturatedFat 1, Cholesterol 31, Sodium 1020.7, Carbohydrate 28.9, Fiber 1.4, Sugar 6.8, Protein 24
HOT CRAB SALAD
Steps:
- Preheat oven to 375 degrees. Combine all the ingredients, except the crackers, and place in 4 individual ramekins or 1 large gratin dish. Top evenly with crushed butter crackers. Bake in oven for 20 - 25 minutes, until heated through.
SPICY SEAFOOD SALAD
Steps:
- Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
SPICY CRAB DIP
This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.
Provided by Vallery Lomas
Categories snack, dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings (3 cups)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
- In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
- Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
- Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.
SPICY CRAB SALAD TAPAS
I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
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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