Layered Crab Salad Recipes

LAYERED SHRIMP SALAD

Steps:

• Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
• To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.

LAYERED CRAB SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Use a tall glass bowl like a trifle bowl for the total effect of the layers.
• Start layering first the lettuce then in order of the ingredients ending with the crab.
• Mix dressing ingredients together except for the pecans.
• Cover and chill each separately for at least 1 hour.
• Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.

LAYERED CRAB SPREAD

Steps:

• In a large bowl, beat together cream cheese, lemon juice, Worcestershire sauce, garlic powder and onion. Stir in the parsley. Spread the mixture evenly on a large serving platter. Layer with desired amount of chili sauce. Top with crabmeat. Cover and chill in the refrigerator at least two hours before serving.

LAYERED DUNGENESS CRAB SALAD

Steps:

• Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.