Crab Cocktail Salad Recipes

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CRAB COCKTAIL SALAD



Crab Cocktail Salad image

Moist crab in a tangy Tabasco-spiked sauce makes this fabulous fishy cocktail a simple but stylish appetizer.

Provided by English_Rose

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb white crab meat
8 tablespoons mayonnaise
1 tablespoon tomato ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon mustard
1 dash lemon juice (1 squeeze)
1 teaspoon tarragon, finely chopped
2 scallions, chopped
2 little gem lettuce

Steps:

  • Pick over the crabmeat and discard any bits of shell.
  • Mix the mayonnaise with the ketchup, Tabasco, mustard, lemon juice, and tarragon.
  • Stir in the crab and spring onions. Taste and play around with the balance of flavourings until you get a perfect balance (but hold back - too much tasting will leave your guests with woefully diminished portions!).
  • This can be mixed together an hour or two before serving, but bring back to room temperature before assembling the finished cocktail and serving.
  • Remove the outer leaves of the Little Gem lettuces and shred the rest thinly. Place in a plastic bag and leave in the fridge until almost ready to serve.
  • Take 4-6 sundae glasses or old-fashioned champagne glasses. Divide the lettuce between the glasses and top with the crab cocktail. Serve straight away.

Nutrition Facts : Calories 232.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 67.7, Sodium 1483, Carbohydrate 8.8, Fiber 0.3, Sugar 3, Protein 22.6

CRAB COCKTAIL AMERICANA



Crab Cocktail Americana image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

Steps:

  • 1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
  • 2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
  • 3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

CRAB COCKTAIL



Crab Cocktail image

Provided by Nigella Lawson

Categories     Appetizer     No-Cook     Christmas     Cocktail Party     New Year's Day     New Year's Eve     Mayonnaise     Crab     Winter     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approximately 1 teaspoon pink peppercorns

Steps:

  • In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
  • Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
  • Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
  • Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

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