Unrivaled In Sweetness By Any Other Of Its Lot, The Crab Is Has Shown Its Versatility As An Ingredient. It Ads An Interesting Twist To Any Dish Served With A Shred Or Two Of This Amazing Seafood.As A Part Of Salad, The Crab Gives An Interesting Texture. It Does Not Matter Whether It Be Imitation Or Authentic Crab Meat, The Ways On How To Prepare This Dish Is Just Infinite. Below Are Some Salad Recipes That Are Guaranteed To Bring Your Dishes To Life.FRESH CRAB SALAD RECIPE1 Lb Fresh Crabmeat; Flaked12 C Minced Celery1 Ts Grated Onion1 Tb Minced Pimento14 Ts Salt2 Tb Lemon JuiceMayonnaise To TasteLettuce2 Tb Minced Parsley12 Cucumber; Peeled And Thinly SlicedCombine Crab, Celery, Onion, And Pimento In A Bowl. Sprinkle With Salt And Lemon Juice; Toss To Mix. Add Just Enough Mayonnaise To Moisten; Mix Well. Spoon Onto Bed Of Lettuce; Sprinkle With Parsley. Garnish With Thin Slices Of Cucumber.ANTIPASTO CRAB SALAD RECIPEIngredients:8 Ounces Frozen Alaskan King Crab12 Cup Sliced Fresh Mushrooms1 Small Cucumber, Thinly Sliced1 (6 Oz.) Jar Marinated Artichoke Hearts2 Tablespoons Lemon Juice1 Tablespoon White Wine Vinegar1 Clove Garlic, Crushed12 Teaspoon Oregano12 Teaspoon Salt18 Teaspoon Crushed Black Pepper1 Tomato, Cut Into Wedges14 Pound Swiss Cheese, Sliced And Cut Into TrianglesLettuceDirections:Thaw, Drain And Slice Crab.Combine Mushrooms And Cucumber Slices. Drain Artichoke Hearts, Reserving Liquid. Combine Liquid With Lemon Juice, Vinegar, Garlic, Oregano, Salt And Pepper. Pour Over Mushrooms And Cucumbers And Toss Lightly. Cover And Refrigerate For 2 Hours.Drain Vegetable Mixture. Arrange Crab, Mushrooms, Cucumber, Artichoke Hearts, Tomato Wedges And Cheese Triangles On 4 Lettuce-lined Salad Plates.THAI-STYLE CRAB SALD IN AVOCADO RECIPEIngredients:1 Ripe California Avocado3 Tablespoons Lime Juice6 Ounces Cooked Lump Crabmeat, Or Canned Crabmeat1 Teaspoon Lemon Juice14 Cup Mayonnaise2 Tablespoons Chopped Cilantro1 Scallion, Thinly Sliced14 Teaspoon Pepper, Or To TasteSalt, If DesiredDirections:Split The Avocado In Half, Remove The Seed; Sprinkle The Cut Surfaces With 1 Tablespoon Of The Lime Juice To Prevent Browning.Combine The Crabmeat, Remaining Lime Juice, Lemon Juice, Mayonnaise, Cilantro, Scallion, Pepper And Salt In A Mixing Bowl; Mix Well. Divide This Mixture Between Each Avocado Half, Piling It High. Garnish With Extra Cilantro, If Desired.CRAB SALAD WITH GUAVA NECTAR RECIPEIngredients:23 Cup Guava Nectar13 Cup Mayonnaise14 Cup Apple Cider Vinegar8 Cups Mixed Salad Greens2 Cups Cooked Fresh Or Chopped Imitation Crabmeat1 Can (11-oz. Size) Mandarin Oranges, Drained4 Red Onion Slices, (optional)Directions:Combine Nectar, Mayonnaise And Vinegar In Small Bowl; Whisk Until Smooth.Combine 12 Cup Dressing With Crabmeat In Small Bowl. Toss Remaining Dressing With Salad Greens In Large Bowl. Divide Salad Greens Among Serving Plates; Top With Crab Mixture, Oranges And Onion. Season With Ground Black Pepper.
