Best 3 California Crab Salad Recipes

**California Crab Salad: A Refreshing and Flavorful Dish for Any Occasion**

California crab salad is a delectable dish that combines the sweet and succulent flavor of crab meat with a variety of fresh and flavorful ingredients. Originating from the sunny state of California, this salad is a popular choice for summer gatherings, potlucks, and seafood feasts. With its vibrant colors and refreshing taste, California crab salad is sure to be a hit among seafood enthusiasts. This article features a collection of three unique California crab salad recipes, each offering a slightly different take on this classic dish. From a traditional recipe with mayonnaise-based dressing to a zesty version with a citrus vinaigrette, and a creamy avocado-based dressing, these recipes provide options for every palate. Whether you prefer a simple and straightforward preparation or a more elaborate and flavorful salad, you're sure to find a recipe here that suits your taste preferences.

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CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
Combine all ingredients except flower confetti and refrigerate.
Whisk together all ingredients and refrigerate.
Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

CALIFORNIA-STYLE BLUE CRAB SALAD

California-Style Blue Crab Salad image

Categories Salad Dinner Lunch Crab Summer

Yield Serves 4

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons smoked sweet Spanish paprika
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 1/2 pounds jumbo lump blue crab meat, picked over
1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
1/2 cup pitted and coarsely chopped Niçoise olives
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh chives
1 ounce microgreens
1/2 recipe Meyer Lemon Dressing (page 45)

Steps:

Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

CALIFORNIA CRAB SALAD

California Crab Salad image

Signature California ingredients and flavorful spices are the secret to this taste sensation I developed. I'm always asked to bring this to parties or family celebrations.

Provided by Marla Swoffer

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces surimi (imitation crab)
1 avocado
1 (10 ounce) can black olives
1 tablespoon red onion, chopped finely
2 tablespoons celery, chopped (optional)
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 1/2 teaspoons dill (dried dill weed)
1 dash Worcestershire sauce
1/2 cup mayonnaise
salt and pepper

Steps:

Flake crab with 1 t lemon juice in large bowl.
Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
Stir until mixed.
Stir in mayonnaise (adjust amount according to taste).
Add salt and pepper to taste.
Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
Gently stir avocados and olives into the salad.
Taste and adjust seasonings as needed.
Serve or refrigerate for several hours.

Nutrition Facts : Calories 391.7, Fat 25.8, SaturatedFat 3.7, Cholesterol 41.7, Sodium 980.5, Carbohydrate 24.1, Fiber 5.7, Sugar 2.4, Protein 19.3

Tips:

Use fresh crab meat for the best flavor. If using frozen crab meat, thaw it in the refrigerator overnight or under cold running water for about 30 minutes.
Be gentle when flaking the crab meat. Use your fingers or a fork to gently separate the crab meat into large pieces.
Use a variety of vegetables in your crab salad. Good choices include celery, cucumber, red onion, and avocado.
Add some herbs and spices to your crab salad for extra flavor. Good choices include dill, parsley, tarragon, lemon zest, and Old Bay seasoning.
Use a light mayonnaise-based dressing for your crab salad. Too much mayonnaise will overwhelm the delicate flavor of the crab meat.
Serve your crab salad on a bed of lettuce or arugula. You can also serve it in lettuce cups or on crackers.

Conclusion:

California crab salad is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is perfect for a summer picnic or potluck. With its fresh, light flavors, crab salad is a surefire crowd-pleaser.

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