For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
FOR THE CRAB SALAD:.
Combine the lime juice,
Stir the sliced black olives into the prepared crab salad.
Combine the softened cream cheese with the crab salad mixture.
Spread evenly on each flour tortilla.
Tightly roll up the tortillas and wrap with plastic wrap.
Refrigerate for 30 minutes to an hour.
Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
Discard the ends, or save for the cook (you) to sample.
Secure with toothpicks, if desired.
Spread the crab salad over each english muffin half and top with shredded cheddar cheese.
Bake in a 375 degree oven for 10-15 minutes, or until cheese starts to bubble.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Cook pasta until tender and drain.
While pasta is cooling, cut green onions and celery into very small pieces.
Chunk crab meat into bite-size pieces.
Mix pasta shells, onions, celery and crab together.
Add lemon juice and mayonnaise and mix thoroughly. Sprinkle with black pepper.
Refrigerate until cool and serve with crackers.
Recipe is easily doubled or tripled for large groups.
nto triangles.
MAKE THE CRAB SALAD:
Combine tomatoes, scallions, maynnaise
nto medium size bowl for salad for step 2. RESERVE rest
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of leaf lettuce.
Garnish with parsley and lemon if desired.
Yields 4 to 6 main dish or 12 to 14 side dish servings.
ombined.
To make the salad, in a medium bowl, gently
Mix first 5 ingredients thoroughly.
Then add mayonnaise and mix until well blended.
Scoop crab salad into avocado halves and serve on bed of lettuce.
oom temperature.
Mix the crab with the mayonnaise, Dijon, green
In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.
In a bowl, combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of lettuce.
Garnish with parsley and lemon.
Combine crab, papaya, coconut, mint and chili in a medium bowl.
Whisk together peanut oil, lime juice, coconut cream and fish sauce. Drizzle over crab salad and toss to combine. Season.
Divide crab mixture between betel leaves. Serve.
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
Combine shrimp, crab, pimiento, onion and peas in a serving bowl.
In shaker container, mix remaining ingredients and pour dressing over salad.
Toss and serve.
Separate endive leaves, rinse and set aside.
In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
Scoop about one tablespoon of crab salad into separated endive leaves and serve.
Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
Mix Cheez Whiz, Margarine and Crab Meat in a bowl.
Cut your english muffins in half.
Spread the mixture onto the English muffins, like you would thick butter.
Toast them on Broil until lightly brown.
Remove and cut each half muffin into 4 pieces.
Enjoy!