Crabcocktailsalad Recipes

CRAB SALAD

Steps:

• Add all of the ingredients to a large bowl. Stir gently to combine.
• Serve immediately, or cover and chill for up to 2 days.
• Sprinkle with additional chopped dill for garnish if desired.

CRAB COCKTAIL SALAD

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.

CRAB COCKTAIL AMERICANA

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

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.

CRAB MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain.
• Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

CRAB COCKTAIL

Steps:

• Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
• Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.

SPICY SHRIMP & CRAB COCKTAIL

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.