Best 3 Crab Salad With Buttermilk Dressing Recipes
**A seafood salad gets a creamy, tangy upgrade with a buttermilk dressing, resulting in a dish that's perfect for summer gatherings.**
Seafood salads are a classic summer dish, and this crab salad recipe is no exception. Made with fresh crab meat, hard-boiled eggs, celery, and red onion, it's a light and refreshing dish that's perfect for a picnic or potluck. But what really sets this salad apart is the buttermilk dressing. Made with buttermilk, mayonnaise, Dijon mustard, and fresh herbs, it's creamy, tangy, and perfectly complements the crab meat.
**In addition to the classic crab salad recipe, the article also includes recipes for:**
* **Crab Salad Stuffed Avocados:** A fun and easy way to serve crab salad, these avocados are filled with a creamy crab salad mixture and topped with a sprinkle of paprika.
* **Crab Salad Sandwiches:** A classic crab salad sandwich is the perfect lunch or dinner option. The crab salad is served on toasted bread with lettuce, tomato, and a squeeze of lemon.
* **Crab Salad Crostini:** These elegant crostini are perfect for a party or appetizer. The crab salad is spread on top of toasted baguette slices and garnished with fresh herbs.
No matter how you choose to serve it, this crab salad is sure to be a hit. So next time you're looking for a delicious and easy summer dish, give this recipe a try.
CRAB SALAD WITH BUTTERMILK DRESSING
Two steps and 10 minutes is all you need to toss this crab, lettuce and tomato salad - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, beat buttermilk, sour cream, lemon peel, dill, pepper and salt with wire whisk.
- In medium bowl, mix crabmeat and dressing; toss well. Place lettuce on 4 serving plates. Top with crab salad and tomatoes. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Fiber 1 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
SOFT-SHELL CRAB SALAD WITH GREEN GODDESS DRESSING
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
- To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
- Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
- Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
- To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.
MEL'S CRAB SALAD
I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.
Provided by Melissa Goff
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g
Tips:
- For the freshest crab salad, use fresh crab meat. If you're using canned crab meat, be sure to drain it well and flake it before using.
- To make the buttermilk dressing, use full-fat buttermilk. This will give the dressing a richer flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be careful not to overcook the crab meat. Overcooked crab meat will be tough and chewy.
- Serve the crab salad immediately or chill it for later. Crab salad is best when served within 24 hours.
Conclusion:
Crab salad is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's also a great option for a summer picnic or potluck. With its fresh, light flavor and creamy buttermilk dressing, this crab salad is sure to be a hit with everyone who tries it.
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