Best 2 New Orleans Style Crabmeat Salad Recipes

New Orleans-style crabmeat salad is a classic dish that is a staple of the local cuisine. This flavorful dish combines the delicate sweetness of crabmeat with a variety of herbs, vegetables, and spices, creating a salad that is both refreshing and satisfying. The salad is typically made with lump crabmeat, which is the highest quality of crabmeat and has a firm texture and a sweet flavor. It is mixed with a mayonnaise-based dressing and a variety of ingredients, such as celery, onion, bell pepper, and parsley. Some variations of the salad may also include boiled eggs, chopped pickles, and a dash of Creole seasoning. The crabmeat salad is often served on a bed of lettuce or as a sandwich filling, and it is a popular dish to serve at parties and gatherings.

Let's cook with our recipes!

NEW ORLEANS STYLE CRABMEAT SALAD

New Orleans Style Crabmeat Salad image

A flavorful twist to crab salad. Ingredient amounts can be adjusted to suit individual tastes. I usually add extra celery and olives.

Provided by Alskann

Categories Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups rotelle pasta, cooked al dente'
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olive (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
cajun seasoning, to taste (I use Tony Chachere's)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon horseradish (or to taste)

Steps:

In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
Cooking time is chilling time.

Nutrition Facts : Calories 636.5, Fat 38.5, SaturatedFat 5.3, Cholesterol 86.1, Sodium 745.2, Carbohydrate 44.2, Fiber 6.3, Sugar 1.5, Protein 29.5

NEW ORLEANS CRABMEAT AU GRATIN

New Orleans Crabmeat Au Gratin image

This is such a good dish. I would order this every time we went to Don's Seafood Hut in Lafayette....still do when I go home to visit. I have tried many recipes, and this is the closest I can come to theirs. This is a collaboration of many different recipes I have tried.

Provided by SkinnyMinnie

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 ounce dry white wine
1/4 cup onion, grated
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 dash hot sauce
1 1/2 cups cheddar cheese, grated
salt and black pepper
1 tablespoon garlic, minced
3 tablespoons flour
parsley, chopped for garnish

Steps:

Preheat oven to 375ºF.
In a medium heavy bottomed saucepan, melt the butter over medium heat.
Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
Sprinkle in the flour, blending well into the mixture.
Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
Reduce heat to a simmer.
Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
Bake for 10 min or until cheese is bubbly.
OR.
Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
Bake for 30 min or until cheese is bubbly and melted.

Nutrition Facts : Calories 835.7, Fat 77.1, SaturatedFat 47.8, Cholesterol 317.9, Sodium 623.6, Carbohydrate 9.5, Fiber 0.3, Sugar 0.8, Protein 27.5

Tips:

Use fresh crabmeat for the best flavor. Frozen crabmeat can also be used, but it should be thawed completely before using.
If you are using canned crabmeat, be sure to drain it well before using.
To make the crabmeat salad more creamy, add a little mayonnaise. You can also add other ingredients to your liking, such as chopped celery, onion, or bell pepper.
Crabmeat salad can be served on its own or used as a sandwich filling. It is also a great addition to salads or pasta dishes.
If you are making crabmeat salad ahead of time, be sure to store it in the refrigerator for up to 2 days.

Conclusion:

New Orleans-style crabmeat salad is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover crabmeat, and it is also a perfect dish for a summer party or potluck. With its creamy texture and flavorful ingredients, New Orleans-style crabmeat salad is sure to be a hit with everyone who tries it.

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