Best She Crab And Corn Salad Recipes

CORN AND CRAB SALAD

Corn and Crab Salad image

Corn salad has become very popular for last years. It is very easy to make, will bring pleasure to you and your kids as well.

Provided by Witch Doctor

Categories Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 1/2 ounces canned sweet corn
8 1/2 ounces imitation crab sticks
5 hard-boiled eggs
7 ounces mayonnaise
salt, to taste

Steps:

Chop boiled eggs and crab sticks.
Add corn and salt.
Stir mayonnaise into the salad.
Mix the salad and refrigerate for 30 minutes.

CRAB CORN AND BLACK BEAN SALAD

Crab Corn and Black Bean Salad image

Make and share this Crab Corn and Black Bean Salad recipe from Food.com.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons lime juice
3 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
1 1/2 cups frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 cup lump crabmeat, picked over
1/2 cup chopped red bell pepper
1 cup chopped tomato
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped (optional)
1/4 cup chopped fresh cilantro

Steps:

In a large bowl, combine the dressing ingredients and stir well.
Add all the salad ingredients to the bowl and gently toss to mix and coat well.
Serve over greens.

SHE-CRAB AND CORN SALAD

She-Crab And Corn Salad image

Provided by Sara Rimer

Categories salads and dressings

Time 20m

Yield Twenty servings

Number Of Ingredients 13

Ingredients

3/4 cup half-and-half
2 large cucumbers, peeled and thinly sliced
1/2 cup dry Sherry
20 ears of corn
4 tablespoons unsalted butter
1/4 cup vegetable oil
2 pounds crab meat, picked over
1 1/2 cups thinly sliced pickled sweet red peppers
2 to 3 teaspoons Worcestershire sauce, to taste
1/4 teaspoon mace
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach, washed and dried

Steps:

In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 6 grams, TransFat 0 grams