Yield Serves 2 Number Of Ingredients 17 Steps:
To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined. Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.
Time 10m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.
Time 35m Yield 6 servings (serving size is 3 pieces) Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.
Time 15m Yield 10 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.
Yield Makes 8 servings Number Of Ingredients 15 Steps:
Make wonton crisps: Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total. Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner. Make crab salad: Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well. Add crab, celery, and scallions to dressing and toss gently to combine. Serve crab salad in glasses topped with wonton crisps.
Time 10m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
In a bowl mix all ingredients. Let sit in fridge for 3 or more hours before using to blend flavors.
More about “crunchy crab salad recipes”
Time 35m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish. Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish. Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired. While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C). Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).
