Best Simply The Best Crab Salad Recipes

The Easiest Crab Salad Recipe Ever image

Provided by Pam

Number Of Ingredients 8

1 (16-ounces) bag of shredded coleslaw mix
1 (16 ounces) bottle ranch dressing
1 (16 ounces) package imitation crab meat OR 16 ounces crab meat, chopped
1 medium yellow onion, diced
3/4 cup diced celery
1/3 cup lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon pepper

Steps:

In a large bowl, add the coleslaw, onion, and celery. Stir gently until blended.
Add the ranch dressing, lemon juice, salt, and pepper. Stir until blended.
Dice the imitation crab meat into small pieces. Gently fold the imitation crab (or an equal amount of real crab meat) into the salad. Cover tightly and chill for up to 24 hours before serving.

Nutrition Facts :

Simply the Best Crab Salad image

Provided by Bolistoli

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 garlic clove
1 shallot
1 medium tomatoes, peeled and seeded
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt and pepper
1 lb crabmeat
1 mango, peeled and cubed

Steps:

Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.
Add salt and pepper to taste.
You can make this dressing 2 to 3 days in advance.
Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressing.
Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.).
Serve the crab with the mango on top.
See above (recipe description) for other serving suggestions.

Nutrition Facts : Calories 245.4, Fat 11.2, SaturatedFat 1.6, Cholesterol 47.6, Sodium 950.8, Carbohydrate 14.9, Fiber 1.7, Sugar 12.3, Protein 21.9

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.

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.