CRAB COLE SLAW
Make and share this Crab Cole Slaw recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
- In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
- Pour the dressing over the vegetables and mix until coated.
- Serve immediately or refrigerate until ready to serve.
CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 2h29m
Yield 12 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.
- Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.
- In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
- Serve each crab cake on a toasted slider bun topped with the Coleslaw.
- Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
CRAB COLE SLAW
I just added a little twist to a basic cole slaw recipe and my family LOVES it! It's even better the next day.....if it lasts that long. I hope you enjoy it.
Provided by MAGDALENE Taumanupepe
Categories Other Salads
Time 30m
Number Of Ingredients 9
Steps:
- 1. Thinly slice entire head of cabbage and place in a large mixing bowl. I usually omit the core and save it to use as filler for stews and soup.
- 2. Cut the green onions in the same manner and add them to the bowl. This may be omitted, I mainly use it for coloring.
- 3. Finely chop your onion and add to mixing bowl.
- 4. Open your packages of imitation crab meat and you may either chop or peel and add to mixing bowl. Either way works fine, it just depends on how you like to eat your crab whether in chunks or slivers. Add salt, pepper, mustard and vinegar then thoroughly mix all ingredients.
- 5. Add mayonnaise. Amount may be adjusted to your taste. This recipe is much better when prepared ahead of time so that all ingredients have time to marinate.
JOE'S STONE CRAB COLE SLAW RECIPE - (3.7/5)
Provided by á-3862
Number Of Ingredients 10
Steps:
- DRESSING: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and vigorously whisk it until the sugar and salt dissolve. Check your sugar and salt levels by tasting and adjust as necessary. Be sure the dressing is highly seasoned. PREPARE THE CABBAGE: Remove the core from the cabbage and discard. Cut the cabbage into 4 chucks and finely shred it by using the shredding disc on a food processor or a mandoline set fine. Work in small batches so that you never overcrowd your processor bowl. You should end up with about 10 cups of finely shredded cabbage. Place your shredded cabbage into a large bowl with the dressing you have prepared and toss it until everything is well mixed. Your best tool to do this will probably be your hands. Once all is well blended let it set for at least 10 minutes. If you store your slaw to serve later remember to keep it covered, well chilled, and be sure to remix it when you take it out to serve. READY TO SERVE: Mound your slaw on a platter or onto individual plates. Place your tomato slices on top of the slaw with a dollop of mayo on each slice and a spoonful of relish in the center of each dollop of mayo. Enjoy!
KRABBY CRAB COLESLAW WITH SPICY NUTS
Cole slaw transformed - with Krab/crab, green onion, tomato and a spicy, crunchy peanut topping. Can be made the day before and served as a main or side dish. Prep time does not include refrigeration.
Provided by Lorac
Categories Crab
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F.
- In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
- Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
- Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
- In a small bowl, whisk together mayo, vinegar and sugar.
- Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.
Nutrition Facts : Calories 610, Fat 44, SaturatedFat 6.4, Cholesterol 19, Sodium 1170.3, Carbohydrate 39.4, Fiber 7.9, Sugar 15.2, Protein 22.7
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
FAVORITE CRAB PASTA SALAD
Wanda, a lady at work, made this for a party and boy, did it catch on fast! It's especially good for summer picnics and barbecues. -Cheryl Seweryn, Lemont, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab., Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 376 calories, Fat 20g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 508mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
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