Crab Meat Salad Recipe 435

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NEW ORLEANS STYLE CRABMEAT SALAD



New Orleans Style Crabmeat Salad image

A flavorful twist to crab salad. Ingredient amounts can be adjusted to suit individual tastes. I usually add extra celery and olives.

Provided by Alskann

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups rotelle pasta, cooked al dente'
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olive (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
cajun seasoning, to taste (I use Tony Chachere's)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon horseradish (or to taste)

Steps:

  • In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
  • In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
  • Pour over the crabmeat mixture.
  • Toss gently to coat, being careful to not to break up the crabmeat lumps.
  • Adjust seasoning, to taste.
  • Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
  • Cooking time is chilling time.

Nutrition Facts : Calories 636.5, Fat 38.5, SaturatedFat 5.3, Cholesterol 86.1, Sodium 745.2, Carbohydrate 44.2, Fiber 6.3, Sugar 1.5, Protein 29.5

CRAB SALAD



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.

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