Salats Krabami Crab Salad Recipes

Steps:

• Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
• Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Steps:

• Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.
• Heat grill.
• Grill the pitas for about 45 seconds per side.
• Serve the crab salad on the pitas.

Steps:

• Mix Krab, Celery and Onion together.
• Add Mayonnaise, Sour Cream, Salt, Pepper, Paprika & Lemon Juice.
• Chill for at least 2 hours & Serve.

Steps:

• Combine all ingredients in a bowl, taking care not to break up the crab meat too much. Refrigerate until serving time.
• If you wanted to make this easier, you could use canned crab meat, roasted red bell pepper from a jar, etc.
• I usually remove the seeds from any hot pepper I'm using, as that is where the heat really lies, and I don't want it too hot for my kiddos.
• Cook time is chill time. I had to estimate on prep time because it depends on if you roast your own peppers or not.

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

Steps:

• Blend cream cheese, mayonnaise and lemon juice.
• Chop crab meat into bite size pieces.
• Add remaining ingredients and mix well.
• Serve cold.

Steps:

• Place chopped celery and green onion in a medium sized bowl.
• Roughly chop the Krab (or Krab and shrimp) into bite-sized pieces and place in the bowl on top of the veggies.
• Pour lemon juice over the Krab.
• Sprinkle dill weed over the top.
• Add salt and pepper to taste.
• Stir in mayonnaisse and taste for seasoning.
• Adjust if needed.
• Cover and refrigerate for a couple of hours or so to make the flavors pop.
• Serve with crackers.

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.

Steps:

• Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
• In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
• Chill (or serve warm) with crackers or toasted baguette slices.