Best Depression Crab Salad Recipes

DEPRESSION CRAB SALAD

Depression Crab Salad image

This was fixed by my grandmother every Thanksgiving and was my favorite dish. It was a dish her family made during the depression, crab must have been prevalent then. Very simple to make with only 4 ingredients. My niece that hates onions even loves this. My measurements are not exact because I just throw it together, you may need to adjust it some. Wouldn't be Thanksgiving without it in our family.

Provided by Shirl

Categories Crab

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 heads iceberg lettuce, shredded thin
1/2 cup yellow onion, diced (to taste)
8 ounces crab (can use imitation)
1 -2 cup mayonnaise
salt and pepper

Steps:

In large bowl add shredded lettuce in 1/4-inch strips the thiner the better, but not too thin.
Dice onion and add to bowl. You can use less or more onion, but it has to have onion. I often add more depending on the hotness of the onion.
Chop crab and add to bowl, sometimes I add more crab.
Rule that I generally use is for every head of lettuce, I use at least 4 oz (or more) of crab and 1/2 of an onion.
Add 1 cup mayonnaise to bowl toss, add rest of mayonnaise by 1/2 cup tossing well after each. You may not need it all depending on the size of your heads of lettuce.
Salt and pepper to taste. This requires a lot of pepper you should be able to see the little black dots.
Left over this is good it seems to marinate and become even better.

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

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.

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