Wine Article

Unrivaled in sweetness by any other of its lot
the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad
the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat
the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.

FRESH CRAB SALAD RECIPE

1
lb Fresh crabmeat; flaked
1
c Minced celery
1
ts Grated onion
1
tb Minced pimento
1
ts Salt
2
tb Lemon juice
Mayonnaise to taste
Lettuce
2
tb Minced parsley
1
Cucumber; peeled and thinly sliced

Combine crab
celery
onion
and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.

ANTIPASTO CRAB SALAD RECIPE

Ingredients:

8
ounces frozen Alaskan King crab
1
cup sliced fresh mushrooms
1
small cucumber
thinly sliced
1
(6 oz.) jar marinated artichoke hearts
2
tablespoons lemon juice
1
tablespoon white wine vinegar
1
clove garlic
crushed
1
teaspoon oregano
1
teaspoon salt
1
teaspoon crushed black pepper
1
tomato
cut into wedges
1
pound Swiss cheese
sliced and cut into triangles
Lettuce

Directions:

Thaw
drain and slice crab.

Combine mushrooms and cucumber slices. Drain artichoke hearts
reserving liquid. Combine liquid with lemon juice
vinegar
garlic
oregano
salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.

Drain vegetable mixture. Arrange crab
mushrooms
cucumber
artichoke hearts
tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

THAI-STYLE CRAB SALD IN AVOCADO RECIPE

Ingredients:

1
ripe California avocado
3
tablespoons lime juice
6
ounces cooked lump crabmeat
or canned crabmeat
1
teaspoon lemon juice
1
cup mayonnaise
2
tablespoons chopped cilantro
1
scallion
thinly sliced
1
teaspoon pepper
or to taste
Salt
if desired

Directions:

Split the avocado in half
remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat
remaining lime juice
lemon juice
mayonnaise
cilantro
scallion
pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half
piling it high. Garnish with extra cilantro
if desired.

CRAB SALAD WITH GUAVA NECTAR RECIPE

Ingredients:

2
cup Guava Nectar
1
cup mayonnaise
1
cup apple cider vinegar
8
cups mixed salad greens
2
cups cooked fresh or chopped imitation crabmeat
1
can (11-oz. size) Mandarin oranges
drained
4
red onion slices
(optional)

Directions:

Combine nectar
mayonnaise and vinegar in small bowl; whisk until smooth.

Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture
oranges and onion. Season with ground black pepper.