CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
- In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
- Serve on toasted rolls or on a bed of lettuce.
CRAB SALAD
This is an elegant salad in which an abundance of colorful, crunchy vegetables really picks up the flavor of the crab. Spiked with lemon juice and lightly bound with mayonnaise, it can be an entrée served over fresh greens or a great sandwich filling.
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
- Stir together the lemon juice and mayonnaise in a small bowl.
- Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you're not serving the salad right away, cover and refrigerate it for up to 6 hours.)
MARINATED CRAB SALAD
Provided by Alton Brown
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
- Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
TARRAGON CRAB SALAD
Recipe from Epicurius. Posted to get nutritional values. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Provided by Nado2003
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
- Toss crabmeat with dressing, tarragon, and chives.
- Season tomatoes with salt and serve topped with romaine and crab.
- Serve with: a toasted baguette.
- Cooks' notes: The egg yolk in this recipe is not cooked.
Nutrition Facts : Calories 253.5, Fat 13, SaturatedFat 2.1, Cholesterol 138.5, Sodium 438.4, Carbohydrate 6.5, Fiber 2, Sugar 2.9, Protein 27.5
CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT
Provided by Julia Moskin
Categories easy, quick, salads and dressings, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE
Provided by Moira Hodgson
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
- When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
- Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams
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