This recipe has become a staple in our house. It is absolutely delicious! I usually fill a 1/2 avocado with the salad and eat it that way. So good!
I just had my last Chemo Treatment yesterday and food looses it’s actual taste. After reading the reviews on your crab seafood salad, I went to the store to buy the crab meat and made the salad. I really missed having crab subs at Subway. Even with my taste nott being true, I really, really enjoyed this for my dinner tonight. I can’t wait for my taste buds too back to normal and I will make it again and again. So So good.
However, I toasted the bun with a bit of garlic salt, like in a review. I would not suggest doing this. Overly salty. Stay with a plain crusty bun, like a hoagie sandwich.
Thank you Sabrina. Your recipes are awesome. I gave you 5 stars, and it will probably be a 7 when I can truly taste it’s goodness eventually
This was really good! A hit for my kids too and under 5 that says a lot. I did add a bit more celery and used a sweet onion instead of a shallot. I also added a splash of lemon juice for some lightness. Will definitely make again!
We love seafood salad. Well I had bought it at the store and decided I could make it so I did !! It turned out great ! I use Dukes mayo and sea salt as well. It doesn’t last long especially on a Ritz!
Made this at my sister’s house and she didn’t have paprika but I substituted cayenne pepper (not quite 1/2 tsp though), and it was DELICIOUS! We couldn’t wait a whole hour to eat it, will definitely make again!!!
INGREDIENTS:
14 ounces crab meat
1/2 cup mayonnaise
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I doubled it and used 1 pound krab and 1 pound salad shrimp. (The really little ones). I also added a few dashes of Louisiana hit sauce. Not enough for heat, but enough to give e it a little zing. A little fresh chopped parsley at the end, too. We make sandwiches, eat it on crackers, on salad greens and sometimes, just off the fork!!
It was really good. I did add chopped black olives and a little co-Jack cheese because I used to buy some at a grocery that contained those two items. I buttered the buns, sprinkled a little garlic powder toasted them and added the lettuce, so good. Tried it on a Ritz cracker, too, wry tasty!
Very tasty, I am sure it will be better after it’s in the fridge for an hour or two.
I made it but reduced the amount of ingredients, for two people, mostly I guessed.
I don’t know how you could go wrong with these ingredients.
So I do a lot of private chefing, and this is the recipe I use. You can do a lot of different things with it to make it your own. I do use 1/2 mayo and 1/2 Miracle Whip, and sometimes I sub lobster for some of the crab. I also use a can of drained sliced black olives. But the seasonings are the same every time, and the response it “This is the best crab salad I’ve ever tasted.” Every time!
INGREDIENTS:
14 ounces crab meat
1/2 cup mayonnaise
12 stalks celery (amount per preference), finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dill
salt & pepper to taste
PROCEDURE:
Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2 inch pieces; add to a medium bowl. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store. If you don’t have any Old Bay, use a combination of celery salt and paprika.
NOTES:
If you don’t have any Old Bay, use a combination of celery salt and paprika.
source :cookheavenlyrecipes.com