Best Easy Chamorro Crab Salad Recipes

Easy Chamorro Crab Salad image

Provided by ChamoritaMomma

Categories Crab

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb imitation crabmeat
1 medium broccoli
1 large cucumber, peeled and seeded
1/2-1 cup Hellmann's mayonnaise
1/4-1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste

Steps:

In a large pot, get some water boiling. Prepare the broccoli by cutting most of the tender stalk and florets into bite sized chunks. Blanch the florets and tender parts of stalk about 3-4 minutes, without over cooking. It should still have a bit of crunch. Drain, and set aside to cool.
Peel and seed a large cucumber, and cut into diced pieces, set aside.
Meanwhile, using your fingers, shred the crabmeat into pieces. leaving a few chunky ones.
In a bowl, combine the crab, cucumber, and broccoli. Add a little of the mayonnaise at a time; you don't want to over do it. It shouldn't be swimming in mayonnaise. Add the salt and pepper to taste. Combine well. Cover and set in refrigerator until ready to serve.

Nutrition Facts : Calories 294, Fat 11.9, SaturatedFat 1.8, Cholesterol 30.3, Sodium 1360.5, Carbohydrate 31.6, Fiber 4.4, Sugar 5.7, Protein 18.7

Easiest Crab Salad image

Yield serves 4 as a light lunch

Number Of Ingredients 13

12 ounces cooked lump crabmeat, preferably Dungeness crab, rinsed and drained (about 2 cups)
2 green onions (white and green parts), thinly sliced
1/4 red bell pepper, diced
1/2 stalk celery, diced
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons grated fresh horseradish or store-bought creamy prepared horseradish
1/4 teaspoon Tabasco or other hot sauce
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh basil
Pinch of celery seed
1/4 teaspoon Old Bay Seasoning

Steps:

Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell. Add the green onions, bell pepper, celery, olive oil, lemon zest, lemon juice, horseradish, hot sauce, dill, basil, celery seed, and Old Bay. Refrigerate until ready to serve.
The crab salad can be stored in the refrigerator for up to 2 days, covered.

Spiced Crab and Shrimp Salad image

Provided by Grace Lynn

Categories Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup bottled clam juice
10 ounces uncooked medium shrimp, peeled,deveined
1/2 cup thinly sliced scallion
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 cloves garlic, finely chopped
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne pepper
8 ounces crabmeat (I use Phillips brand from Costco)

Steps:

Bring clam juice to simmer in large skillet over medium heat.
Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
Place shrimp in small bowl.
Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
Cool.
Mix onions and next 5 ingredients in large bowl to blend.
Stir in shrimp, cooking liquid and crabmeat.
Season with salt and pepper.
Cover and chill.
Salad can be made 1 day ahead.
I like to serve mine with pita chips, but you can use any kind of crakers or crostinis.

Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 0.9, Cholesterol 57.4, Sodium 370, Carbohydrate 4.9, Fiber 0.2, Sugar 1.2, Protein 10.3

Crab Salad image

Provided by Texas Tornado

Categories Spreads

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh cooked crabmeat, picked clean of the shell
2 avocados, diced
1 roasted poblano pepper, chopped
1 roasted red pepper, chopped
3 scallions, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
1/4 bunch fresh cilantro, sprigged and chopped
1 lime, juice of
salt
cayenne pepper

Steps:

Combine all ingredients in a bowl, taking care not to break up the crab meat too much. Refrigerate until serving time.
If you wanted to make this easier, you could use canned crab meat, roasted red bell pepper from a jar, etc.
I usually remove the seeds from any hot pepper I'm using, as that is where the heat really lies, and I don't want it too hot for my kiddos.
Cook time is chill time. I had to estimate on prep time because it depends on if you roast your own peppers or not.

Nutrition Facts : Calories 307.7, Fat 19.2, SaturatedFat 2.8, Cholesterol 47.6, Sodium 959.6, Carbohydrate 13.3, Fiber 8.1, Sugar 1.1, Protein 23.7