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Crab Salad Recipes
Don't
worry about the carbs! These "tortilla-less" crab salad wraps
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.
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.
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.
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
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