Chop krab legs and place into bowl. Then with both hands lightly shred so some pieces are smaller than others. Then add rest of ingredients in order given and mix till combined well. Cover and chill at least 2 hours before serving. Garnish with extra green onions and a dash of paprika. Serve on crackers.
- Deli King Krab Pasta Salad: Add about 1 1/2 to 2 cups cooked pasta of your choice to salad with an extra 1/2 cup, or more to your liking, of real mayonnaise. All ways are really yummy.
Place chopped celery and green onion in a medium sized bowl.
Roughly chop the Krab (or Krab and shrimp) into bite-sized pieces and place in the bowl on top of the veggies.
Pour lemon juice over the Krab.
Sprinkle dill weed over the top.
Add salt and pepper to taste.
Stir in mayonnaisse and taste for seasoning.
Adjust if needed.
Cover and refrigerate for a couple of hours or so to make the flavors pop.
Serve with crackers.
Stir everything together in a small bowl and serve.
1 serving = 3 Tbsp = 1 pt.
NOTE: I often use garlic powder instead of fresh garlic. And you can leave out the olives, but don't skip adding the dill pickle OR the pickled jalapeno (whichever you prefer), because it really makes the salad.
Mix Krab, Celery and Onion together.
Add Mayonnaise, Sour Cream, Salt, Pepper, Paprika & Lemon Juice.
Chill for at least 2 hours & Serve.
Mix and pour a little milk in to thin mixture.\tGreat!
Place frozen krab in food processor with steel blade.
Process until shredded. Do not drain.
Mix first 4 ingredients (best to let the cream cheese set at room temperature to get soft).
Season with Tony's and garlic powder to taste.
Chill.
Serve with chips.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ressing (there are many great recipes for hot bacon and sweet
tock for soup or other recipes. Shred the meat with your
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
r seafood stock in other recipes) and run cold water over
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
efrigerator til ready to mix salad ingredients together.
When ready
ver the top of the salad. A creamy blue cheese or