Best Crab Salad With Hearts Of Palm Recipes

17 Ways to Use Canned Hearts of Palm image

Provided by insanelygood

Number Of Ingredients 17

Heart of Palm Salad with Tomato and Avocado
Vegan Lobster Roll
Vegan Crab Cakes
Vegan Hearts of Palm Ceviche
Hearts of Palm Soup
Crispy Hearts Of Palm Tacos with Chipotle Baja Sauce
Air Fryer Vegan Calamari
Vegan Fish Sticks (with Vegan Tartar Sauce)
Vegan Crockpot Carnitas
Vegan Caprese Salad with Hearts of Palm
Roasted Artichoke Hearts Dip
Vegan Ceviche with Mango and Avocado
Vegan Hearts of Palm Po' Boys
Hearts of Palm Vegan BBQ Sandwiches
Hearts of Palm Dip
Avocado and Grapefruit Salad
Cucumber Salad with Hearts of Palm

Steps:

Nutrition Facts :

Grilled Hearts of Palm and Crab Salad with Mango image

Provided by Bobby Flay

Categories appetizer

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 12

2 (14-ounce) cans hearts of palm, drained
Canola oil, or olive oil
Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
2 cups unsweetened coconut milk
3 tablespoons habanero hot sauce, plus more for drizzling
2 limes, juiced
2 tablespoons honey
1/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 red onion, thinly sliced
1 1/2 pounds lump crabmeat, picked over
1 mango, peeled, pitted, and diced
2 to 3 cups mesclun, washed and dried

Steps:

Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.
Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

Crab Salad with Hearts of Palm image

Yield Makes about 4 cups

Number Of Ingredients 13

2/3 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon drained bottled horseradish
a dash of Worcestershire sauce
1/2 cup chopped drained canned hearts of palm
1 pound lump crab meat, picked over
watercress, coarse stems discarded and the leaves washed well and spun dry, for lining the platter
seedless cucumber slices as an accompaniment
toasted pita wedges as an accompaniment

Steps:

In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.
Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.

Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab image

Provided by Kerry Simon

Yield Makes 2 servings

Number Of Ingredients 15

1 cup hearts of palm, cut into 1/4-inch slices
1 bunch organic watercress
6 ounces precooked Dungeness crabmeat
1 tablespoons coarsely chopped cilantro
1 tablespoons julienned basil
1 tablespoons julienned mint
1 teaspoon kosher salt
Pinch freshly ground white pepper
2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each
Dressing
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp honey
2 tsp kosher salt
Pinch freshly ground white pepper

Steps:

Dressing
Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.