Diana Fong Chans Crabmeat Fruit Salad Recipes

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:

• Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, crab, oranges and grapes., Combine the yogurt, mayonnaise, honey and ginger; pour over salad and toss to coat. Refrigerate until serving.

Steps:

• NOTES: You will need 4 parfait glasses or large wine glasses.
• For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
• In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
• Serve with sliced limes on top.

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Steps:

• Combine beans, salsa, cilantro, onion, orange peel, lime juice and cumin in medium bowl. Gently stir in banana and orange. Spoon onto lettuce lined small serving platter.
• Sprinkle cheese on top of salad, if desired. Squeeze additional lime juice over bananas.

Steps:

• In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.

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:

• Peel apple, pear, and nectarines, and cut to ½ inch cubes; mix with lemon juice in a bowl. Scoop cantaloupe into balls and add to bowl. Mix crabmeat with mayonnaise and add half of the prepared fruit to the crabmeat. Don't over-mix as we want the crabmeat in small lumps. Line the serving platter with lettuce. Spread the remaining half of the fruit on the lettuce and top with crabmeat fruit mixture. Place crab shell on top and garnish with "rose" made with nectarine peel. See section on Garnish. I use the shell of a Pacific king crab from Australia as a garnish. If you don't want to splurge on buying a king crab, a fresh whole lobster will work equally well. Steam or boil the lobster. Place cooled whole lobster on one side of the serving platter lined with green leaf lettuce, then spread half of the fruit on top of the lettuce and top with crabmeat fruit mixture. Spread the lobster claws wide around the crabmeat mixture. Serve with lobster crackers so that guests can help themselves to the crabmeat salad and fresh lobster. *Shelled crabmeat in a 1 lb can, by Phillips is available at Costco. Shelled crabmeat is needed to supplement the fresh shellfish as one lobster or crab does not yield enough meat for the salad. Using shelled crabmeat is the easiest way to prepare this appetizer. You can also add cooked shelled shrimp. The whole shellfish serves as a garnish as well as meat, without having the hostess do the shelling. The guests will do the work as they eat the shellfish and crabmeat salad or lobster crabmeat salad.