Best 5 Crab Salad Pockets Recipes
**Dive into a delightful culinary adventure with our tantalizing Crab Salad Pockets, a symphony of flavors and textures that will captivate your taste buds.**
Indulge in a medley of recipes that showcase the versatility of this delectable dish. Discover the classic Crab Salad Pockets, a harmonious blend of succulent crab meat, crisp vegetables, and a creamy dressing, enveloped in a golden-brown pastry crust. For a lighter option, try the refreshing Crab Salad Stuffed Avocado, where creamy avocado halves are filled with a vibrant crab salad, offering a delightful balance of flavors. Craving something more substantial? The hearty Crab Salad Stuffed Tomatoes are sure to satisfy, featuring juicy tomatoes stuffed with a savory crab salad and topped with a sprinkle of cheese.
**Embark on a culinary journey with our Crab Salad Pockets and discover a world of culinary delights.**
CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CREAMY CRAB SALAD
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
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.
CRAB SALAD SANDWICHES
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 2 Servings: Can be doubled
Number Of Ingredients 7
Steps:
- Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
- Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
SEAFOOD SALAD PITAS
"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
Tips:
- Choose fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned or frozen crab meat. If you can, try to find crab meat that has been cooked just once, as overcooked crab meat can be tough and dry.
- Use a variety of vegetables: The vegetables in your crab salad pockets add flavor, texture, and nutrients. Try to use a variety of vegetables, such as celery, onion, red bell pepper, and cucumber. You can also add other vegetables, such as corn, peas, or asparagus.
- Use a light mayonnaise: Mayonnaise is a classic ingredient in crab salad, but it can be heavy and overpowering. Try using a light mayonnaise or Greek yogurt instead. This will help to keep the crab salad light and refreshing.
- Season to taste: Be sure to season your crab salad to taste. You may want to add salt, pepper, lemon juice, or other herbs and spices. Taste the crab salad as you go and adjust the seasonings as needed.
- Chill before serving: Crab salad is best served chilled. This will help to firm up the crab salad and make it easier to eat. Chill the crab salad for at least 30 minutes before serving.
Conclusion:
Crab salad pockets are a delicious and easy-to-make appetizer or lunch. They are perfect for parties or potlucks. With a few simple tips, you can make the best crab salad pockets possible. So, next time you are looking for a tasty and refreshing dish, give crab salad pockets a try!
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