Hot And Spicy Crab Salad Recipes

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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



Spicy Crab Salad image

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.

1/3 cup mayonnaise
1 tablespoon minced fresh parsley or cilantro
3 to 4 teaspoons Sriracha chili sauce
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups lump crabmeat (about 10 ounces)
Sliced multigrain bread, optional
Lime wedges, optional

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



Hot and Spicy Crab Salad image

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

1 cup imitation crabmeat
1/4 cup onion, your preference, chopped
1/4 cup cucumber, chopped
1/4 cup canned green pepper, very well drained
8 -10 grape tomatoes, cut in halves
1/2 cup fat-free cottage cheese
1/2 cup fat free sour cream, use more to taste if desired
1/8 teaspoon hot sauce
1 garlic clove, pressed
salt and pepper, to taste
sugar, to taste

HOT CRAB SALAD

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10



Hot Crab Salad image

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.

1/2 cup crushed butter crackers
2 cups Alaskan king crabmeat, cut into bite-sized pieces
1/2 cup mayonnaise
2 scallions, finely sliced
1 stalk celery, finely diced
1/2 teaspoon Worcestershire
1 tablespoon lemon juice
Hot sauce, to taste
1 tablespoon chopped parsley
Salt and pepper, to taste

SPICY SEAFOOD SALAD

Provided by George Duran

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9



Spicy Seafood Salad image

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.

10 imitation crab sticks (available in the frozen fish section of larger supermarkets)
1/2 pound cooked shrimp, chopped
3 scallions, chopped
1/2 cup mayonnaise
3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)
1/2 lemon, juiced
1 tablespoon sriracha hot chili sauce, or other hot sauce
Kosher salt
Finely chopped chives, for garnish

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



Spicy Crab Dip image

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.

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

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



Spicy Crab Salad Tapas image

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.

1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

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

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

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