Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
In large bowl, combine onion, green pepper, celery and crabmeat.
You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.
Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine.
Cover and chill at least 2 hours before serving.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
ork in pan.
Make salad; Line crispy tortillas with romaine
Cook and drain macaroni.
Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing.
Makes 4 to 6 servings.
Mix crabmeat, celery, cucumber, apple, and Italian dressing together in a bowl; stir in enough mayonnaise to moisten salad.
Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl.
Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper).
To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.
Put crabmeat in bowl.
Add celery, salt, pepper, Worcestershire sauce, lemon juice, mayo and salad dressing.
Mix gently with 2 prong fork.
When uniformly blended, put into refrigerator and chill 1 hour.
Serve with tomatoes cut in quarters or on a bed of lettuce.
Whisk together all dressing ingredients, and chill.
Combine crabmeat and next 4 ingredients in a large bowl.
Toss with mayonnaise dressing mixture.
Serve with greens on serving platter.
Garnish, if desired.
Mix crabmeat, onions, spices, and mayonnaise in bowl. Continue adding ranch salad dressing and mayonnaise until desired consistency and taste.
Let chill overnight for best results. Serve on crackers for great finger food.
Pick over crabmeat, removing any shell or cartilage.
In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
Sprinkle wedges lightly with salt.
Serve.
Combine mayo, seasoning, capers, Worcestershire,and mustard.
Gently fold in crabmeat.
Gently fold in bell pepper, cucumber, green onion.
Melt butter in a medium skillet; add breadcrumbs (Panko) and cook, stirring frequently, until golden brown and toasted, about 4 minutes.
Serve crabmeat salad over mixed greens and top with toasted breadcrumbs.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.
Combine mayonnaise, green onions and mustard; set aside.
In a 3-quart serving bowl layer lettuce, shells, cucumber, tomatoes, crabmeat or tuna and peas.
Spread salad dressing mixture over top, sealing to edge of bowl.
Sprinkle with cheese and cover.
Chill several hours or overnight.
Toss and serve.
This is a wonderful \"lite\" meal, especially in the summer.
Shred imitation crab meat into bite sized pieces. Combine with salad dressing, celery, onions and carrot. Chill for 1 hour before serving.
In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
Cooking time is chilling time.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
Separate crabmeat, removing membrane.
Add remaining ingredients except salad greens, mixing gently.
Refrigerate covered for at least 1 hour.
Serve on salad greens.
Cook macaroni according to package directions and drain.
Rinse with cold water.
Put into a large mixing bowl.
Add crabmeat, broken into bite-sized pieces.
Add chopped green pepper, thinly sliced celery and pickle relish.
Mix with enough mayonnaise to thoroughly moisten.
Mayonnaise will absorb as salad sets.
Salt and pepper to taste.
Combine sea stix or crabmeat imitation and celery in bowl. Mix in mayonnaise and onions. Add salt, pepper and lemon juice. Chill for 2 hours. Serve on lettuce bed. Makes 4 servings.