Best 3 California Style Blue Crab Salad Recipes

Feast your senses on the delectable California-style Blue Crab Salad, a symphony of flavors that pays homage to the West Coast's culinary artistry. This iconic dish combines the sweet, succulent meat of fresh blue crab with a vibrant medley of vegetables, herbs, and a tangy dressing, resulting in a refreshing and satisfying meal.

Beyond the classic Blue Crab Salad, this article presents a diverse collection of blue crab salad recipes, each offering a unique twist on this timeless favorite. Embark on a culinary journey as we explore variations that incorporate avocado, shrimp, and even a Thai-inspired dressing, tantalizing your taste buds with every bite. Discover the versatility of blue crab salad as it transforms into a zesty summer salad, a flavorful sandwich filling, or an elegant appetizer.

Let's cook with our recipes!

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.

BLUE CRABS WITH SPICY BUTTER

Blue Crabs with Spicy Butter image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

One 12-ounce bottle lager-style beer
1/4 cup distilled white vinegar
12 live blue crabs, preferably large males
1/2 cup Old Bay Seasoning
Spicy Butter (see recipe below)
Lemon wedges, for serving
1 stick (8 tablespoons) unsalted butter
2 teaspoons Old Bay Seasoning
1/2 teaspoon cayenne
1 small garlic clove, finely grated

Steps:

Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.

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:

Choose the right crabs: Blue crabs are the best choice for this salad, as they have a sweet, delicate flavor. Look for crabs that are heavy for their size and have bright, orange-red shells.
Cook the crabs properly: To ensure that the crabs are cooked evenly, steam them for 10-12 minutes or until the shells are bright red and the meat is opaque.
Chill the crabs thoroughly: Once the crabs are cooked, chill them in the refrigerator for at least 30 minutes before picking the meat.
Use a sharp knife to pick the crab meat: A sharp knife will make it easier to pick the meat out of the crab shells without tearing it.
Add plenty of vegetables: Vegetables add crunch, color, and flavor to the salad. Some good options include celery, onion, bell pepper, and cucumber.
Use a light dressing: A light dressing will help to enhance the flavor of the crab meat without overpowering it. A simple vinaigrette or mayonnaise-based dressing is a good option.

Conclusion:

California-style blue crab salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad with a lot of vegetables or a light dressing, this salad is sure to please everyone at your table.