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Crab Salad 8 ounces frozen crab meat defrosted 5 ounces asparagus, frozen cut defrosted 1/4 cup sliced green onion 1/2 cup sliced water chestnuts lettuce leaves parsley ***Dressing*** 1/2 cup plain yogurt, 2 tablespoons horseradish mustard 1 tablespoon mayonnaise 2 tablespoons sugar 2 teaspoon soy
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A recipe for Crab Salad - - Ingredients -
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I used this recipe as the base for my first attempt at crab salad and it turned out fantastic. It's a drier salad, so adjust accordingly. Changes I made: out of c. seed--used a bit of c. salt instead; added part of a green onion, diced--it really permeates the salad; added bacon; added a dollop
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I do like this recipe a lot! I agree with some of the other reviewers that the mayo should be reduced. I tried another Crab Salad recipe yesterday that had more ingredients and didn't taste as good. I will definitely make this again.
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Lightly brush melted butter on to bread. Cut into triangles and toast under broiler for a few minutes (till golden brown). Spread crab mixture on to toast, sprinkle with very small amount of paprika. Broil until lightly browned.
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You can buy fresh or frozen cooked crab meat (if the latter, thaw thoroughly before use) in a mixture of dark and light meat. If buying freshly cooked crabs in their shells you'll need one large crab to produce about the weight specified. If you have them, garnish the dish with crab claws.
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A Recipe for Crab Salad