Best 3 Alaskan Crab Salad Recipes

**Alaskan Crab Salad: A Delightful Medley of Fresh Crab, Crisp Vegetables, and Tangy Dressing**

Indulge in the exquisite flavors of the Alaskan crab salad, a culinary masterpiece that combines the delicate sweetness of succulent crab meat with a symphony of crisp vegetables and a tangy dressing. This versatile dish can be enjoyed as a standalone appetizer, a light lunch, or as a side dish to complement your favorite seafood entrées. Dive into the delightful variations featured in this article, ranging from the classic Alaskan crab salad with its mayonnaise-based dressing to innovative takes that incorporate unique ingredients like avocado, pineapple, and spicy chili peppers. Whether you prefer a traditional approach or a modern twist, these recipes cater to every palate, promising an unforgettable culinary experience.

Let's cook with our recipes!

CRAB SALAD

Crab Salad image

This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.

Provided by Sara Welch

Categories Salad

Time 11m

Number Of Ingredients 8

Ingredients

1 pound imitation crab meat (flaked style, or sticks cut into slices)
1/2 cup celery (finely chopped)
3 tablespoons red onion (finely chopped)
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill (chopped, plus more for garnish)

Steps:

Add all of the ingredients to a large bowl. Stir gently to combine.
Serve immediately, or cover and chill for up to 2 days.
Sprinkle with additional chopped dill for garnish if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 21 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 625 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CRAB COUSCOUS SALAD

Crab Couscous Salad image

You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups vegetable broth
1 tablespoon butter
1 package (8 ounces) couscous
6 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon ground cumin
1-1/2 pounds imitation crabmeat, coarsely chopped
1-1/2 cups chopped peeled mangoes
1 cup quartered cherry tomatoes
1/4 cup chopped green onions

Steps:

In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.

Nutrition Facts :

WARM ALASKAN KING CRAB WITH MUSHROOM SALAD

Warm Alaskan King Crab With Mushroom Salad image

Provided by Melissa Clark

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2/3 cup large pearl tapioca
Salt
4 bunches shiso leaves, available at Japanese markets
1 bunch chives
1/3 cup peanut oil
3 tablespoons rice-wine vinegar
8 large cremini mushrooms, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
8 ounces cooked Alaskan king crab meat, cleaned

Steps:

Bring a large pot of water to a boil. Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour. After 45 minutes, add a large pinch of salt. Drain tapioca, and rinse well under cold water.
Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth. Season with salt to taste. In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well. Reserve remaining puree for garnish.
In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.
Chop remaining shiso, and stir into tapioca mixture. To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab. Serve immediately.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 27 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams

Tips for Making Alaskan Crab Salad

Choose fresh crab meat. Fresh crab meat has a sweet and delicate flavor, while frozen crab meat can be bland and watery.
Cook the crab meat properly. Overcooked crab meat is tough and chewy, so be careful not to overcook it. Crab meat is cooked through when it is opaque and flaky.
Chill the crab meat before serving. Chilled crab meat is more refreshing and flavorful. You can chill the crab meat for up to 24 hours before serving.
Use a variety of ingredients in your crab salad. Vegetables such as celery, onion, and red bell pepper add crunch and flavor to crab salad. You can also add fruits such as grapes or apples for a sweet and tangy flavor.
Use a light dressing. A heavy dressing will overpower the delicate flavor of the crab meat. A simple vinaigrette or mayonnaise-based dressing is a good choice.
Serve the crab salad immediately. Crab salad is best eaten fresh. If you need to store the crab salad, cover it tightly and refrigerate it for up to 2 days.

Conclusion

Alaskan crab salad is a delicious and refreshing seafood salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With these tips, you can make the perfect Alaskan crab salad that will impress your family and friends.