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.
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.
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.
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 the mayonnaise with the celery.
Gently stir in crabmeat, but try not to break it up.
Heat a large skillet, and add butter to taste.
Brown both sides of the buns. (If using bread, brown only one side of each slice.).
Remove the buns from the skillet and layer on a leaf or two of lettuce.
Top the lettuce with the crab salad.
Season with freshly ground pepper if desired.
nto triangles.
MAKE THE CRAB SALAD:
Combine tomatoes, scallions, maynnaise
nto medium size bowl for salad for step 2. RESERVE rest
pen the package of imitation crab meat and with two forks
Stir red onion, mayonnaise, coriander, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper.
Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut-side up, on plates. Mound crab salad on each avocado half.
Serve salad with lime wedges.
.
In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
Fold in crabmeat, then the bell peppers (& avocado, if using).
Season with additional salt & pepper, if needed.
Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!
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.
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.
ombined.
To make the salad, in a medium bowl, gently
oom temperature.
Mix the crab with the mayonnaise, Dijon, green
In medium bowl, combine crabmeat, celery and nuts.
In small bowl, mix chili sauce, mayonnaise, 2 tablespoons lemon juice and salt.
Pour over crab; toss.
Refrigerate.
At serving time, skin, pit and slice avocados.
Dip into 6 tablespoons lemon juice. Arrange crab salad on serving dish; garnish with avocados.
Makes 6 servings.
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 big bowl, combine the first 6 ingredients; gently stir in the crab and eggs; taste and season with salt and pepper, if needed; refrigerate until well chilled.
With a 3-inch cookie cutter, cut a circle from each slice of bread.
Spread each with 1/2 teaspoon butter.
Top with lettuce and 2 rounded tablespoons of crab salad; sprinkle with paprika.
Garnish with onion strips.