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

RRP

nuffa said...

Theophan

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.

RRP

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!

DoubleEgger

If you really want it to kick your butt, leave it out on the counter overnight. 

JohnEggGio

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.

GoldenQ

I like Paula's shrimp salad with eggs recipe and use Blue crab instead of shrimp 

northGAcock

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).

nolaegghead

https://www.foodandwine.com/recipes/chile-lime-crab-salad-with-tomato-and-avocado

thetrim

I'm surprised so many people on here know so much about crabs.

nolaegghead

Some times you get an itch...

HendersonTRKing

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!