Caribbean Crab Salad Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

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.

Steps:

• 1. Combine onion, celery and bell pepper. Spread 1/2 of this mixture over the bottom of a large mixing bowl.
• 2. Separate crabmeat lumps and place on top of the vegetable mixture in bowl and then spread the rest of vegetable mixture on top of crabmeat.
• 3. Salt and pepper to taste. Pour oil over top, then the vinegar and lastly the ice water.
• 4. Cover and place in refrigerator to marinate from 2-4 hours.
• 5. When ready to serve toss lightly; but do not STIR. Serve on a lettuce leaf for a great salad or on crackers for an appetizer.

Steps:

• Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
• Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

Steps:

• In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato.

Steps:

• Boil noodles til tender.
• Rinse in cold water.
• Put noodles, crabmeat,pepper, lettuce, in bowl and set aside.
• in a small bowl, whisk zest, lime juice, olive oil, honey, cumin ginger, and salt.
• Pour over salad and toss.
• Cool in fridge at least one hour before serving.

Steps:

• To make honey lime dressing: add all dressing ingredients to a small bowl; stir to mix well; set aside.
• Cook pasta according to the package directions; rinse and drain.
• In a mixing bowl, add cooked pasta, crabmeat, bell pepper, mango, jalapeno pepper, and cilantro; stir to mix.
• Pour dressing over pasta salad and gently toss to coat.
• Season with salt and pepper to taste if needed; cover and chill 2 hours before serving.

Steps:

• In a large bowl, combine the crab, vegetables and seasonings. Combine the mayonnaise, sour cream, chili sauce and lemon juice; pour over salad and gently toss to coat. , Arrange lettuce on four individual plates or serving plate. Top with crab salad; garnish with eggs and tomatoes. Refrigerate until serving.