Mamas Crab And Pineapple Salad Krabyuie Salat Recipes

MAMA'S CRAB AND PINEAPPLE SALAD (KRABYUIE SALAT)

Steps:

• Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
• In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
• Chill (or serve warm) with crackers or toasted baguette slices.

CRAB LOUIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

PINEAPPLE CRAB SALAD

Steps:

• Toss together rice, curry and parsley.
• Drizzle with french dressing and toss well.
• Fold in olives, crab and mayonnaise.
• REFRIGERATE.
• Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
• Cut up 1 cup pineapple chunks and mix into salad.
• Mound in pineapple shells.