Best 6 Sweet And Sour Crab Salad Recipes
Indulge in a delightful culinary journey with our comprehensive guide to preparing Sweet and Sour Crab Salad, a tantalizing dish that combines the delicate flavors of crab with a vibrant, tangy dressing. Discover three variations of this classic salad, each offering a unique twist on the traditional recipe.
For those seeking a classic Sweet and Sour Crab Salad, our first recipe presents a harmonious blend of succulent crab meat, crisp vegetables, and a perfectly balanced dressing. Experience the perfect balance of sweet and sour in every bite.
Our second recipe introduces a delightful twist with the addition of fresh mango, bringing a tropical flair to the classic salad. The juicy sweetness of the mango complements the crab meat beautifully, creating a refreshing and flavorful dish.
Finally, our third recipe adds a touch of spice with the inclusion of Sriracha, resulting in a Sweet and Sour Crab Salad with a fiery kick. This zesty version is sure to tantalize your taste buds and leave you craving more.
No matter which recipe you choose, you'll be treated to a delicious and versatile dish that can be enjoyed as a light lunch, a refreshing appetizer, or a vibrant side dish. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Sweet and Sour Crab Salad recipes.
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.
CRAB RANGOON
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 36 wontons
Number Of Ingredients 15
Steps:
- For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.
- For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying.
- Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy!
SWEET AND SOUR CRAB SALAD
Steps:
- Make dressing:
- Bring vinegar and sugar to a boil in a small nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and stir in garlic, red-pepper flakes, and 1/4 teaspoon salt. Cool to room temperature
- Make salad while dressing cools:
- Using slicer, cut cucumber lengthwise into long julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Discard core and pat cucumber strips dry.
- Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
- Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.
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
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.
FLAVORFUL CRAB PASTA SALAD
"After enjoying this recipe for years, I substituted fat-free mayonnaise and reduced-fat dressing one day," shares Heather O'Neill from Dudley, Massachusetts. "I was just delighted to find it kept all the same wonderful flavor!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, crab, peas, broccoli, green pepper and onions. Combine the mayonnaise, salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 746mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
Tips:
- For the freshest crab salad, use freshly cooked crab meat. If using canned crab meat, be sure to drain it well and flake it into small pieces.
- For a sweeter salad, use a sweeter variety of crab, such as blue crab or Dungeness crab. For a more savory salad, use a less sweet variety of crab, such as Jonah crab or rock crab.
- Use a variety of vegetables in your salad for added flavor and texture. Some good options include celery, cucumber, red onion, and bell pepper.
- Be sure to adjust the amount of mayonnaise and mustard to your liking. You can also add other seasonings, such as salt, pepper, or Old Bay seasoning.
- Serve the crab salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Sweet and sour crab salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. Whether you serve it as an appetizer, main course, or side dish, this salad is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
