Best 9 Crab Salad Dressing Recipes

LOUIS CRAB-SALAD DRESSING

Steps:

• Put mayonnaise in mixing bowl.
• Add the cream, chili sauce, peppers, scallions, green olives, lemon juice, salt and pepper. Blend well.
• Serve with cold crab or other cold seafood.

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

Steps:

• Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
• Combine all ingredients except flower confetti and refrigerate.
• Whisk together all ingredients and refrigerate.
• Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

CRAB SALAD AND BUTTERMILK CAESAR DRESSING

Steps:

• Finely chop 3 garlic cloves and anchovies in processor. Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper.
• Heat oil in heavy large skillet over medium-low heat. Flatten 4 garlic cloves with flat side of knife blade. Add to oil; cook until brown, about 5 minutes. Using slotted spoon, discard garlic. Add bread cubes to oil; cook until crisp and golden, stirring frequently, about 15 minutes. Transfer to paper towels; drain.
• Toss crab and 1/4 cup dressing in medium bowl. Combine romaine, mixed greens, cheese and bread cubes in large bowl. Toss with enough dressing to taste. Season generously with pepper. Divide salad among plates. Top with crab.

CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING

Steps:

• If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
• Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
• Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
• To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

CRAB CAKE SALAD WITH REMOULADE DRESSING

Steps:

• Dressing:.
• Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
• Salad:.
• Toss vegetables and refrigerate until crab cakes are cooked.
• Crab Cakes:.
• Make sure crab meat is dry.
• In bowl, combine all ingredients except bread crumbs.
• Form into 8 small (or 4 large) crab cakes.
• Dredge in crumbs.
• Heat oil in skillet medium high and carefully brown cakes on both sides.
• Drain on paper towels.
• Assemble Salad Plates:.
• Divide the lettuce between salad plates.
• Top each with dressing and crab cakes.
• Serve immediately.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Steps:

• To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.
• For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.

DEVILED CRAB MEAT AND CHICORY SALAD WITH EGG DRESSING

Steps:

• Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
• Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
• Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
• To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.

CRAB SALAD WITH BUTTERMILK DRESSING

Steps:

• In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
• In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.

COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING

Steps:

• In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
• Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
• The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
• In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
• In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
• In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
• In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
• In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
• In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
• In a small bowl, add all the ingredients and mix well. Reserve on the side.
• Serve the trout alongside the salad and dressing of choice.