Best 5 Cool Crabmeat Salad Recipes

**Cool crabmeat salad: A delectable seafood treat for any occasion**

Indulge in the delightful flavors of succulent crabmeat, combined with a symphony of crisp vegetables, creamy mayonnaise, and a hint of tangy mustard in our refreshing Cool Crabmeat Salad. This classic seafood salad is a versatile dish that can be enjoyed as a light lunch, a delightful appetizer, or as a flavorful filling for sandwiches and wraps. With its delicate textures and burst of briny sweetness, crabmeat takes center stage in this salad, complemented by the crunch of celery, the sweetness of red onion, and the freshness of parsley. Dressed in a creamy mayonnaise-based dressing, this salad strikes a perfect balance between richness and tanginess. Discover the joy of creating this delectable salad with our step-by-step recipe, which promises a culinary experience that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CRAB MEAT SALAD

Crab Meat Salad image

Crab Meat Salad from Delish.com is begging to be at your summer picnic.

Categories appetizers salad seafood Crab Meat Salad lump crab meat bell peppers celery easy appetizers

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 lb. lump crab meat
1/2 red bell pepper, finely chopped
1 stalk celery, finely chopped
1/4 c. finely chopped red onion
1/2 c. mayonnaise
1/2 c. sour cream
Juice from half a lemon
1 tsp. old bay seasoning
Kosher salt
Freshly ground black pepper
Ritz crackers, for serving

Steps:

In a large bowl stir together crab, bell pepper, celery, red onion, mayonnaise, sour cream, lemon juice, and old bay seasoning. Season with salt and pepper.
Serve with crackers.

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

Jean-Georges Vongerichten's Crab Salad image

Provided by Molly O'Neill

Categories salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup minus 2 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons cumin seeds
2/3 cup white-wine vinegar
1 1/2 tablespoons melted butter
3 tablespoons water
1 1/2 pounds crab meat
2 small ripe tomatoes, cored and quartered
1 1/2 shallots, peeled and coarsely chopped
1 large clove garlic, peeled and chopped
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
3 fresh basil leaves
Kosher salt and freshly ground black pepper to taste
2 bunches of mache, about 2 cups, rinsed
1 1/2 mangoes, peeled and cut into -inch dice

Steps:

To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 17 grams, TransFat 0 grams

BARBECUE MACARONI SALAD

Barbecue Macaroni Salad image

My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked elbow macaroni
1 cup mayonnaise
1 to 3 tablespoons barbecue sauce
1 tablespoon ranch salad dressing mix
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-boiled large eggs, chopped
2 tablespoons sweet pickle relish

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.

CREAMY CRAB SALAD

Creamy Crab Salad image

This easy-on-the-pocket salad beautifully dresses up economical imitation crab. My husband's grandmother gladly shared the recipe. -Barb Stanton, Winona, Minnesota

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) medium shell pasta
1 package (16 ounces) imitation crabmeat, flaked
3 green onions, thinly sliced
1/2 cup chopped carrot
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1 cup sour cream
1 cup mayonnaise
1/3 cup sugar
1 tablespoon seasoned salt
2 teaspoons cider vinegar
1-1/2 to 2 teaspoons pepper
Leaf lettuce, optional

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add crab, onions, carrot, cucumber and green pepper. Combine the sour cream, mayonnaise, sugar, seasoned salt, vinegar and pepper; pour over salad and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 370 calories, Fat 19g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

Tips:

Use fresh crabmeat for the best flavor. Fresh crabmeat is more expensive than canned crabmeat, but it is worth the extra cost. Canned crabmeat can be tough and stringy, while fresh crabmeat is tender and flaky.
Chill the crabmeat before serving. This will help to keep the crabmeat salad cool and refreshing.
Serve the crabmeat salad on a bed of lettuce. This will add color and crunch to the salad.
Garnish the crabmeat salad with fresh herbs, such as parsley, cilantro, or dill. This will add flavor and color to the salad.
Serve the crabmeat salad with your favorite sides, such as crackers, bread, or chips.

Conclusion:

Crabmeat salad is a delicious and easy-to-make dish that is perfect for any occasion. It can be served as an appetizer, main course, or side dish. With its light and refreshing flavor, crabmeat salad is a surefire hit with everyone who tries it. So next time you are looking for a delicious and easy seafood recipe, give crabmeat salad a try. You won't be disappointed!