Best 7 Easy Crab Salad With Mayo Recipes
In the realm of culinary delights, few dishes evoke a sense of simplicity and summertime bliss quite like easy crab salad with mayo. This classic salad, with its tender and succulent crab meat, creamy and tangy mayo-based dressing, and refreshing crunch of vegetables, is a versatile dish that can be enjoyed as a light lunch, a delightful appetizer, or as part of a festive buffet. With its minimal ingredients and straightforward preparation, this recipe is a culinary gem that promises to impress any palate, regardless of the occasion.
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5-INGREDIENT CRAB SALAD
This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.
Provided by PBLAZ
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 11m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
- Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 8.8 g, Cholesterol 30.3 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 540.9 mg, Sugar 3.7 g
CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
- In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
- Serve on toasted rolls or on a bed of lettuce.
CREAMY CRAB SALAD
This easy-on-the-pocket salad beautifully dresses up economical imitation crab. My husband's grandmother gladly shared the recipe. -Barb Stanton, Winona, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add crab, onions, carrot, cucumber and green pepper. Combine the sour cream, mayonnaise, sugar, seasoned salt, vinegar and pepper; pour over salad and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 370 calories, Fat 19g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g 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
CRAB SALAD WITH LEMON-MAYONNAISE DRESSING
Here's to the wish for an excellent blue crab season. They are slowly making a comeback around here. There is no substitute for freshly steamed & picked Eastern Atlantic blue crab, Callinectes sapidus. They are good for you too - 3 ounces of blue crabmeat provides a full day's allowance B12. Don't be fooled into buying tinned crab meat from the eastern Pacific or China (shudder). The taste & texture are grossly inferior & there are sanitation concerns. Best save this recipe for special occasions warranting you either pick freshly steamed Jimmies you have bought or caught or pony up for for the $18/lb lump backfin. We enjoy throwing out our baited traps & then using handlines for sport while waiting to retrieve traps after a tidal cycle. This recipe in The Washington Post was adapted from Joyce Goldstein's "Mediterranean Fresh" (W.W. Norton, 2008).
Provided by Busters friend
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
- Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
- While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
- Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
- Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
- Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
- Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
- Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.
Nutrition Facts : Calories 605.6, Fat 49, SaturatedFat 6.3, Cholesterol 140.8, Sodium 350, Carbohydrate 21.6, Fiber 8.1, Sugar 4.8, Protein 29.6
CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE
Provided by Moira Hodgson
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
- When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
- Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams
NO-MAYO CRAB SALAD
This crab salad is light and refreshing and because it's mayo-free, it's extremely healthy. Enjoyable in the summer or all year round!
Provided by ksmall
Categories Crab
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain the crab meat and put in bowl.
- Add the chopped celery, red onion and cilantro to the crab meat.
- Squeeze the juice of 2 limes into the bowl.
- Add pepper to taste.
- Mix together.
- Chill for at least an hour.
Nutrition Facts : Calories 101.5, Fat 1.1, SaturatedFat 0.1, Cholesterol 64.6, Sodium 327.5, Carbohydrate 3.2, Fiber 0.7, Sugar 0.6, Protein 19.2
Tips:
- For the best results, use fresh crab meat. Frozen crab meat can be used, but it will not have the same flavor and texture as fresh crab meat.
- If you are using canned crab meat, be sure to rinse it well and drain it thoroughly before using.
- Use a good quality mayonnaise. A cheap mayonnaise will not taste as good and will not hold the salad together as well.
- Add some chopped celery and onion to the salad for extra flavor and crunch.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Crab salad is a delicious and easy-to-make dish that is perfect for any occasion. It can be served as an appetizer, a main course, or a side dish. With its creamy, flavorful sauce and tender crab meat, crab salad is sure to be a hit with everyone who tries it.
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