Crab Salad Recipes

Don't worry about the carbs!  These crab salad recipes are fresh and light and easy to make.  Serve surrounded by slices of crunchy veggies like celery, cucumber and radishes.  Add a few slices of mango, pineapple or papaya for a sweet and colorful contrast. 

Helpful Hints

• Use any form of crabmeat (lump, claw, backfin) available. You can also use imitation crabmeat or small shrimp.  For the lettuce wraps, try cooked and diced chicken or pork, if seafood is not your thing
  
• Substitute an equal amount of plain yogurt, or non-fat or regular sour cream for the mayonnaise.  Also try a combination of these two
  
• For Thai flavored lettuce wraps, add 1/2 to 1 Serrano or jalapeno pepper, seeded and chopped, instead of the red pepper flakes.  Substitute fresh chopped cilantro for the parsley.  Use lime juice instead of lemon juice
  
• For presentation, secure each crab salad wrap with a toothpick
  
• Prepare dressing ingredients 1 day in advance. Cover and refrigerate.  Add the crabmeat up to 4 hours before serving.  Keep refrigerated
  
  
  

Crab Salad Lettuce Wraps
Serves 4-8, depending on amount of salad used in each wrap

1/2  red onion, finely chopped
 1 rib celery, thinly sliced
 3 tablespoons fresh flat leaf parsley, chopped
 Juice of 1 lemon
 3 tablespoons mayonnaise
 Pinch of red pepper flakes
 1 pound lump crabmeat, cleaned of bits of shell and cartilage 

Whole, clean and dry Bibb, butter or red leaf lettuce leaves for wrapping

In a mixing bowl blend the onion, celery, parsley, lemon juice and red pepper flakes into the mayonnaise.  Gently fold in the crabmeat.  To serve, spoon the crab salad into the lettuce leaves.  Roll the leaves around the salad to encase. 



Spicy Sweet Crab Salad
Serves 4

This crab salad starts by making a quick pickling solution

1 jalapeño pepper, minced
1 tablespoon sugar
3 tablespoons white wine vinegar
1 large mango, peeled and cut into small cubes
5 radishes, thinly sliced
1 rib celery, thinly sliced
1/2 red onion, finely chopped
Juice of 1 lime
2 tablespoons mayonnaise
1 tablespoon plain yogurt
2 tablespoon fresh chopped cilantro or parsley leaves
1 pound lump crabmeat, cleaned

Whole, clean and dry Bibb, butter or red leaf lettuce leaves for wrapping

In a small non-reactive sauce pan, combine 2 tablespoons water, hot peppers, sugar and vinegar.  Place over high heat and bring to a simmer, then turn off.   Stir to ensure the sugar has completely dissolved.  Transfer to a large mixing bowl and let cool for 5 minutes.

Add the mangoes, radishes, celery, red onions, lime juice, mayonnaise, cilantro or parsley and stir to combine.  Gently fold in the crabmeat.

To serve, spoon the crab salad into the lettuce leaves.  Roll the leaves around the salad to encase.

Adapted from Rachael Ray's, 365: No Repeats

Crab and Pea Salad in Celery Ribs
Makes 8 appetizers, double or triple recipe as needed
 
 8 wide celery ribs -- trimmed
 1/4 cup cream cheese (2 ounces) -- softened
 2 tablespoons mayonnaise
 1 tablespoon plus 1 teaspoon fresh lemon juice
 1 tablespoon finely chopped basil
 2 teaspoons finely chopped tarragon
 2 teaspoons finely chopped flat-leaf parsley, plus a few leaves for garnish
 1/2 teaspoon finely grated lemon zest
 1/4 to 1/2 pound lump crabmeat -- picked over and well drained
 1/2 cup frozen baby peas -- thawed
 3 tablespoons finely chopped red onion
 Kosher salt and freshly ground pepper

 Peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. 

Add the crabmeat, peas and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the crab salad onto each piece of celery and garnish with a bit of parsley or basil.