Cold Crab Salad Recipes

In hot pursuit of cold crab salad recipes? You may want to try one of these recipes to add as the heart of your menu tonight!...

• Crab Salad With Rice Sticks
• Crab Slaw
• Greek Crab Salad
• 9 Layer Crab Salad, or...
• Golf Coast Crab-Rice Salad
• Cucumber and Daikon Sunomono Crab Salad
• Cold Crab Artichoke Salad
• Low-Cal Crab Salad
• Crab-Stuffed Avocado
• Crab Salad Cups

Also, feel free to bookmark this page so you'll know when more recipes are being added. If you have a recipe to share, feel welcome using our comments section below! Thanks!

Cold Crab Salad With Rice Sticks

This Asian-style crab salad is another Crab-O-Licious favorite! This crab salad recipe can be used with any types of crab meat, including imitation crab meat.

Yes, you will need a wok! And, yes, you can serve this hot, but it is best served cold.

Ingredients:

• 4 Ounces-Rice Sticks
• 2 Cups-Oil-deep frying
• 1-Pound-Crab Meat
• 1/2 Teaspoon-Salt
• 3 Tablespoons-Lite Soy Sauce
• 1 Head-Lettuce-shredded
• Preserved Red Ginger-chopped

Ingredients-Sauce:

• 1/4 Cup-Sesame Seed Oil
• 1/8 Teaspoon-Salt
• 1 Teaspoon-Sugar
• 1/4 Cup-Red Wine Vinegar
• 1/4 Cup-Light Soy Sauce
• 1-Scallion-finely chopped
• 1/2 Teaspoon-Pepper Oil (optional)

Heat oil in wok to around 425 degrees and deep fry the rice sticks quickly, carefully adding a few at a time until they "puff". Takes about 1 second. Drain and remove the rice sticks and set them aside.
Mix the salt and soy sauce with the crab meat and place in a shallow pan and set aside.
Combine the first 5 ingredients of the sauce in a medium sized serving bowl. Mix well.
Add the scallions and the pepper oil (the pepper oil with make this spicy), mix well.
Add the lettuce and the crab meat. Toss well.
Arrange the rice sticks on top.
Garnish the cold crab salad with the preserved red ginger.
Chill for at least 3-4 hours.
Serve cold.

Cold Crab Slaw

You'll never want to go back to a regular slaw salad after trying this cold crab salad recipe. We tried this from Fred Thompson's "Crazy For Crab" cookbook. You can find this in the Crab-O-Licious Store.
Ingredients:

• 4 Cups-Cabbage-chopped
• 1/4 Cup-Sweet Gerkins-chopped
• 3 Tablespoons-Yellow Onion-chopped
• 2 Tablespoons-Kale-chopped (for color-optional)
• 2 Teaspoons-Sweet Gerkin Juice
• 1/4 Teaspoon-Salt (optional)
• 1/8 Teaspoon-White Pepper
• 1/4 Teaspoon-Celery Seed
• 1/2 Teaspoon-Sugar
• 1/2 Teaspoon-Dijon Mustard
• 1/2 Cup-Mayo

Toss ingredients together in large mixing bowl.
Mix thoroughly.
Cover bowl with plastic wrap and chill for at least 2 to 4 hours.
Stir well before serving.
Serves 8.

Greek Crab Salad

This cold crab salad, too, was tried from Fred Thompson's "Crazy For Crab".

Salad Dressing

• 3/4 Cup-Olive Oil
• 1/4 Cup-Red Wine Vinegar
• 1 Teaspoon-Salt
• 1 Teaspoon-Dried Oregano
• Ground Pepper-to taste

Mix well in small mixing bowl.

Ingredients for the Salad:

• 1 Head-Romaine Lettuce-washed-sliced crosswise into thin ribbons
• 1-Cucumber-washed-thinly sliced
• 1 Small-Red Onion-washed- cut quartered
• 3-Tomatoes-cut into wedges-seeded
• 1 Cup-Greek Black Olives-drained-pitted
• 4 Ounces-Feta Cheese-crumbled
• 1 Pound-Lump Crab Meat

Combine lettuce, cucumber, onion, and tomatoes in large mixing bowl.
Drizzle dressing over salad and toss well till evenly coated.
Divide salad on 6 chilled salad plates. Divide the olives, feta cheese and crab meat on top of salad and serve.
Serves 6.

9 Layer Crab Salad

A Crab-O-Licious favorite; fast and easy!

• 1 Head-Romaine Lettuce-washed-cut into 1 inch bite sized
• 1-Cucumber-washed-thinly sliced
• 1 Small-White Onion-washed-diced
• 1 package-Frozen Peas
• 1 Cup-Pitted Black Olives-sliced
• 1 Pound-Lump Crab Meat
• 1 Pound-Bacon-fried and crumbled
• 2 Cups-Lite Mayonnaise
• 8 Ounces-Shredded Cheddar Cheese

Using a rectangular pan, like a cake pan...
Layer each ingredient starting with the lettuce in order, topping the salad off with the cheese.
Chill for at least 4 hours. Overnight is best.
Serves 6-8.

Golf Coast Crab-Rice Salad

We found this cold crab salad in Fred Thompson's "Crazy For Crab" cookbook. You can find the book in the Crab-O-Licious Store. It is easy to put together.

Ingredients:

• 3 Cups-Cooked White Rice (Minute Rice)
• 1-10 ounce box-Small Frozen Peas-thawed
• 3/4 Cup-Creme Fraiche, Plain Yogurt or Sour Cream
• 2 Tablespoons-Lite Virgin Olive Oil
• 2 Teaspoons-Fresh Lemon Juice
• 1 Teaspoon-Cajun Seasoning
• 1 Teaspoon-Sugar
• 1/2 Teaspoon-Onion Powder
• 1/2 to 1Teaspoon-Tobasco
• Salt and Pepper to taste
• 1 Pound-Crab meat
• Lettuce Leaves

Stir together the rice, peas, cream or yogurt, oil, lemon juice, Cajun seasoning, sugar, onion powder, and Tobasco. Season with salt and pepper, then, gently fold in crab meat. Serve on lettuce leaves. Serves 6-8.

Cucumber and Daikon Sunomono Cold Crab Salad

We found this lovely cold crab salad in Crab (Northwest Homegrown Cookbook Series) The fresh crunch and flavor of cucumber and daikon radishes make this an exceptionally refreshing crab salad, similar to the cucumber sunomono that is often served at the start of a Japanese meal...

Ingredients:

• 1 Large English Cucumber-halved and sliced thin
• 1 Small Daikon Radish-peeled and sliced thin
• 1/2 Small Sweet Onion-cut thin
• 1 Cup-Seasoned Rice Vinegar
• 1 1/2 Teaspoons-Sugar
• 1 Teaspoon-Salt
• 5 to 6-Shiso Leaves-cut thin julienne
• 8 Ounces-Crab Meat-preferably whole legs and claws

In a large mixing bowl, combine the cucumber, daikon and onion and toss to mix evenly. In a medium bowl, combine the vinegar, sugar and salt. Let stand for a few minutes, then, stir the dressing until the sugar and salt have dissolved. Pour the vinegar mixture over the veggies, toss well and set aside for 15 minutes to let them absorb the vinegar dressing, stir a few times. (If the veggies sit too long, they will begin to lose their crispness.) The salad is best made shortly before serving.

Drain off the dressing into a small dish and then add the shiso to the veggies and toss to mix evenly. Arrange the vegetables on individual chilled plates and top with the pieces of crab meat. Drizzle some of the reserved dressing over all and serve right away.

This cold crab salad recipe will make 4 to 6 servings.

Cold Crab Artichoke Salad

Ingredients:

• 1/2 Cup-Whipping Cream
• 1 Cup-Mayo or Salad Dressing
• 1/4 Cup-Ketsup
• 2-Teaspoons-Lemon Juice
• Salt to taste-optional
• 6 Cups-Salad Greens
• 12 Ounces-Crab Meat-thawed and shelled, or 1-7 1/2 ounce can of Crab Meat-drained
• 1-9 Ounce package-Artichokes-cooked, drained, and chilled
• 3-Hard Boiled Eggs-chopped

Prepare the salad dressing by combining the whipping cream, mayo or salad dressing, ketsup, and lemon juice. Add salt to taste and chill. Combine the greens in a salad bowl. Top with the crab meat, artichoke hearts, and chopped eggs. Toss the salad with the chilled dressing. Serve! Serves 4 to 6.

Low-Cal Crab Salad

We know what you're thinking! No, none of these "salads" should be much jammed with calories, however, this one is jammed-packed with good stuff for you! Definitely low-cal ....Enjoy!

Ingredients:

• 2-cans Crab Meat
• 1-10 ounce package-Frozen Asparagus Spears-cooked, drained, and chilled
• 6 Cups-Salad Greens
• 1/2 Cup-Low Calorie Mayo
• 1 Tablespoon-Lemon Juice
• 1 Teaspoon-Capers-drained
• 1/2 Teaspoon-Mustard
• 1/2 Teaspoon-Worcestershire Sauce
• 3 Hard Boiled Eggs-chopped

Break the crab meat into chunks, pick over for shells. Place 3 asparagus spears on each of 6 lettuce-lined plates and a 1/3 cup of the crab meat over the asparagus. Blend together the dressing, lemon juice, capers, mustard, and Worcestershire Sauce. Spoon 1 tablespoon of the mayonnaise mixture atop of each salad. Trim with the chopped hard boiled eggs. Serve. Makes 6 servings.

Crab-Stuffed Avocado

This cold crab salad is exactly like one featured at "The Boston Half Shell" in Denver, Colorado. Simply spoon this delightful crab mixture over avocado halves...

Ingredients:

• 12 Ounces-Crab Meat-cooked
• 2 Hard Boiled Eggs-chopped
• 1/4 Cup-Ripe Black Olives
• 3 Tablespoons-Capers-drained
• 2/3 Cup-Mayonnaise or Salad Dressing
• 1/4 Cup-Chili Sauce
• 2 Tablespoons-Sour Cream
• 2 teaspoons-Prepared Horseradish
• 2 teaspoons-Lemon Juice
• 1/4 teaspoon-Salt
• Dash of Fresh Ground Pepper
• 1/4 Cup-Whipping Cream
• 4-Large Avocados-halved-seeded-peeled
• Iceberg Lettuce

Combine the crab, eggs, olives, and capers, and chill. Blend the mayo (or salad dressing) chili sauce, sour cream, horseradish, lemon juice, salt and pepper, and chill. Just before serving, whip cream and fold into the dressing. Combine just enough dressing with the crab meat mixture to moisten. Place the avocado halves on lettuce cups and spoon the filling atop. Garnish with sliced olives, lemon wedges, pickles, and parsley, if desired. Serves 8.

Cold Crab Salad Cups

Ingredients:

• 6-Frozen Patty Shells
• 2 Cups-Celery-sliced
• 1-7 1/2 ounce-Canned Crab Meat-drained-cartilage removed
• 1-5 ounce can-Water Chestnuts-drained and sliced
• 1/4 Cup-Ripe Black Pitted Olives-sliced
• 2 Tablespoons-Green Onions-diced
• 1/4 Cup-Mayo or Salad Dressing
• 1/2 Cup-Sour Cream
• 1/4 Cup-Dry White Wine
• 1/4 teaspoon-Garlic Salt
• 1/4 Cup-Toasted, Slivered Almonds

Bake the patty shells according to the package directions. In a 1 1/2 quart casserole combine the celery, crab meat, water chestnuts, olives, and green onion. Next, combine the mayo (or salad dressing) sour cream, wine, and garlic salt and fold into the crab mixture. Bake at 350 degrees till bubbly for about 25 minutes. Spoon mixture into the patty shells and sprinkle each serving with the almonds. Makes 6 generous servings.

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