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Crab Salad

chef.jackson's picture
Ingredients
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Ketchup 2 Tablespoon
  Tabasco sauce/Worcestershire sauce 1 Tablespoon (Or As Required)
  Olive oil 3 Tablespoon
  Wine vinegar 1 Tablespoon
  Onion 2 Tablespoon, finely grated
  Parsley 2 Tablespoon, finely chopped
  Heavy cream 6 Tablespoon, whipped
  Salt To Taste
  Black pepper To Taste
  Cayenne pepper To Taste
  Olives 2 Tablespoon, chopped
  Crabmeat 2 Cup (32 tbs), cooked
  Crabmeat 2 Cup (32 tbs), cooked, flaked
  Tomatoes 6
  Lettuce 4
  Hard-boiled eggs 2 , sliced (For Garnish)
Directions

GETTING READY
1) In a bowl, add mayonnaise, tomato ketchup, Tabasco sauce, olive oil, vinegar, onion, parsley and whipped cream. Combine all together.
2) Sprinkle with salt, pepper and a dash of cayenne to season.
3) Add olives and stir well.
4) Place inside refrigerator to chill for 1 or 2 hours before serving. This sauce is delicious for all seafood cocktails.

MAKING
5) Bring out the sauce and add crabmeat.

FINALIZING
6) Take the tomatoes to slice in half.
7) On individual salad plate, arrange the tomato halves. Top with piling of crab salad.

SERVING
8) Garnish with lettuce and hard-boiled eggs to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Ingredient: 
Crab
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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4.17353
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 938 Calories from Fat 705

% Daily Value*

Total Fat 80 g123%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 333.4 mg111.1%

Sodium 1566.4 mg65.3%

Total Carbohydrates 24 g7.9%

Dietary Fiber 8.9 g35.8%

Sugars 13.2 g

Protein 34 g67.4%

Vitamin A 551% Vitamin C 219.1%

Calcium 30.7% Iron 25.2%

*Based on a 2000 Calorie diet

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Crab Salad Recipe