Breadandcrabsalad Recipes

BREAD AND CRAB SALAD

Bread and Crab Salad image

Here's something really different; crab salad made with bread! Everyone in my family loves this stuff. It's very rich, so for health reasons I don't make it very often. You can also use shrimp or a combination of crab and shrimp. The amount of butter is an estimate, and time doesn't reflect the overnight refrigeration. Let me know what you think!

Provided by Chef PotPie

Categories Crab

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 loaf white bread
1/2 cup butter, softened
1 cup swiss cheese, grated
1/2 cup celery, chopped
1/2 cup green onion, chopped
2 (6 ounce) cans crabmeat
6 hard-boiled eggs, chopped
1 cup mayonnaise

Steps:

Cut off crusts of bread and discard or save for another use.
Butter both sides.
Cut each slice into 16 cubes and refrigerate overnight.
Next day add Swiss cheese, celery, green onions, crab, and eggs.
Gently stir in mayonnaise, salt and pepper to taste, and refrigerate until serving time.

Nutrition Facts : Calories 424.4, Fat 25.1, SaturatedFat 10.3, Cholesterol 181.9, Sodium 920, Carbohydrate 32.4, Fiber 1.4, Sugar 4.3, Protein 17.2

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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