Best Diana Fong Chans Crabmeat Fruit Salad Recipes

Crab (or Chicken) and Fruit Salad image

Provided by LAURIE

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise or 1/2 cup salad dressing
1 green onion, sliced about 2 TBS
1 tablespoon frozen orange juice concentrate, thawed
1/2 teaspoon ground ginger
1 dash ground red pepper
1/2 lb lump crabmeat (or 8 oz pkg flake-style imitation crabmeat or 1 cup chopped cooked chicken-I personnally love it wit)
6 cups torn mixed salad greens
2 cups fresh strawberries, halves
1 (11 ounce) can mandarin orange sections, drained
1/4 cup pecan pieces

Steps:

Mix together strawberries and oranges and chill.
In medium mixing bowl, stir together mayonnaise, onion, juice, ginger and pepper.
Gently stir in the crabmeat (or chicken).
Cover and chill in the freezer about 10 minutes until very cold.
Toss together the greens, and fruit.
Arrange on 4 salad serving plates.
Divide the crab(or chicken) mixture among the salad.
Sprinkle with pecans.

Nutrition Facts : Calories 303.6, Fat 15.8, SaturatedFat 2, Cholesterol 50.7, Sodium 429.1, Carbohydrate 28.8, Fiber 2.8, Sugar 19.3, Protein 14.6

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

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.