Mediterranean Crab Salad Recipes

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MEDITERRANEAN SEAFOOD SALAD



Mediterranean Seafood Salad image

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

Provided by PIZZA2471

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 ½ cups dried small pasta shells
3 cups imitation crab or lobster meat
2 stalks celery, finely chopped
¾ cup black olives
1 ½ cups mayonnaise
⅓ cup Catalina salad dressing
2 teaspoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon Dijon mustard
1 cup cubed Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g

MEDITERRANEAN CRAB SALAD



Mediterranean Crab Salad image

Make and share this Mediterranean Crab Salad recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/2 cup black olives, sliced
1 (7 ounce) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
2 fluid ounces freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
2/3 cup extra virgin olive oil
1 (6 ounce) jar artichoke hearts, drained and quartered

Steps:

  • Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
  • Gradually whisk in oil.
  • Remove and reserve 1/3 cup dressing.
  • To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
  • Place the greens and half of the goat cheese or feta cheese in a salad bowl.
  • Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

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