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OT: anybody got a kick butt cold crab salad recipe? :OT

RRPRRP Posts: 22,703
nuffa said... =)
L, M, S &  Mini
Re-gasketing America one yard at a time

Ron
Dunlap, IL

Comments

  • TheophanTheophan Posts: 2,343
    This isn't what most people mean by "crab salad," so it's probably not what you want, but for what it's worth, it's a crab salad, and it's cold, and my wife and I love it.  It's an old recipe from Gourmet magazine, a classic that was served in restaurants all over the country, starting in San Francisco, I think, in the early to mid 20th Century.  I think originally it was made with Dungeness crab, but king crab would surely work, and my wife and I usually use the nicest lump crab (blue crab) we can find.

    Crab Louis

    INGREDIENTS

    For dressing:

    1 cup mayonnaise

    1/4 cup ketchup-based chili sauce

    1/4 cup minced scallion

    2 tablespoons minced green olives

    2 teaspoons fresh lemon juice

    1 teaspoon Worcestershire sauce

    1 teaspoon bottled horseradish

    Salt and pepper to taste


    1 1/2 lb jumbo lump crabmeat

    Iceberg lettuce, shredded

    Capers

    Tomato wedges

    Hard-boiled egg

    Lemon

    DIRECTIONS

    Make dressing:

    Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

    Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

  • RRPRRP Posts: 22,703
    Theophan said:
    This isn't what most people mean by "crab salad," so it's probably not what you want, but for what it's worth, it's a crab salad, and it's cold, and my wife and I love it.  It's an old recipe from Gourmet magazine, a classic that was served in restaurants all over the country, starting in San Francisco, I think, in the early to mid 20th Century.  I think originally it was made with Dungeness crab, but king crab would surely work, and my wife and I usually use the nicest lump crab (blue crab) we can find.

    Crab Louis

    INGREDIENTS

    For dressing:

    1 cup mayonnaise

    1/4 cup ketchup-based chili sauce

    1/4 cup minced scallion

    2 tablespoons minced green olives

    2 teaspoons fresh lemon juice

    1 teaspoon Worcestershire sauce

    1 teaspoon bottled horseradish

    Salt and pepper to taste


    1 1/2 lb jumbo lump crabmeat

    Iceberg lettuce, shredded

    Capers

    Tomato wedges

    Hard-boiled egg

    Lemon

    DIRECTIONS

    Make dressing:

    Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.

    Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.

    Thank you!  that does look interesting!
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • DoubleEggerDoubleEgger Posts: 14,490
    If you really want it to kick your butt, leave it out on the counter overnight. 
  • JohnEggGioJohnEggGio Posts: 589
    Anything blue crab - cakes, imperial, salad - I try to keep it simple to let the subtle sweet flavor of the crab come through.  

    Pound of freshest backfin (not jumbo lump).
    Just enough mayo.
    Scant teaspoon Dijon mustard.
    3 or 4 dashes of Old Bay.

    If making 2 pounds I might mix backfin and jumbo lump.
    Maryland, 1 LBGE
  • GoldenQGoldenQ Posts: 398
    I like Paula's shrimp salad with eggs recipe and use Blue crab instead of shrimp 
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • northGAcocknorthGAcock Posts: 12,252
    edited March 11
    A little late the the thread....but here is a hot crab and shrimp salad that is excellent. You can double down on the crab and eliminate the shrimp.....or do as stated. 

    Peg's Crab and Shrimp Salad
    (Credit - putting on the grits cookbook)
    Serves 6-8 people

    Ingredients
    1/2 pound of crab meat, cleaned and drained
    1 pound of shrimp cooked, cleaned and chopped
    1 medium green pepper chopped
    1 Medium onion, chopped
    1 cup chopped celery
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 tablespoon Worcestershire sauce
    1 cup Dukes mayonnaise
    1 cup herb seasoned stuffing 
    Butter

    Methodology
    Mix together crab, shrimp, green pepper, onion, celery, salt, pepper, Worcestershire and mayonnaise. Spread in a buttered 2-quarts casserole dish and top with stuffing and butter. Bake for 30 minutes at 350 degrees. Serve hot..... in ramekins or use as filling for tiny cream puffs (omitting stuffing and butter).



    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • nolaeggheadnolaegghead Posts: 29,859
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • thetrimthetrim Posts: 8,015
    edited March 11
    I'm surprised so many people on here know so much about crabs.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • nolaeggheadnolaegghead Posts: 29,859
    Some times you get an itch...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HendersonTRKingHendersonTRKing Posts: 1,418
    Doesn't quite qualify as a "salad" so stop reading . . .

    But if you're still reading, we make and serve really good deviled eggs with a big chunk of fresh lump backfin perched on top.  They disappear faster than drug store readers in a retirement community library!
    It's a 302 thing . . .
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