CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE
Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.
Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.
CRISPY SQUID AND STONE CRAB SALAD WITH RED PEPPER-MANGO VINAIGRETTE, MINT, CILANTRO AND CHERRY PEPPERS
Steps:
- For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
- For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
- Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
- Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
- Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.
CRUNCHY CRAB SALAD
In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.
Nutrition Facts : Calories 400 calories, Fat 31g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD
Categories Salad High Fiber Mango Squid Spinach Bell Pepper Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
- Cut sides from bell pepper and brush with 1/2 teaspoon oil.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
- Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
- Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Top salad with squid and serve with lime wedges.
CREAMY CRAB AND RED PEPPER SPREAD
Get your appetizer on with our Creamy Crab and Red Pepper Spread. Sweet, tender lump crabmeat in a creamy spread with green onions and red peppers makes for an upscale Creamy Crab and Red Pepper Spread.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h15m
Yield 18 servings, 2 Tbsp. cheese spread and 5 crackers each
Number Of Ingredients 7
Steps:
- Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.
- Refrigerate 1 hour.
- Top with reserved onions. Serve with crackers.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
CARIBBEAN CRABMEAT SALAD
Light and refreshing salad. Very exotic blend of flavors.
Provided by LEIANE
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
- In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.
Nutrition Facts : Calories 304 calories, Carbohydrate 50.1 g, Cholesterol 11.2 mg, Fat 7.9 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 1.4 g, Sodium 629.3 mg, Sugar 17 g
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