Try your hand at crab salads Added: 11/27/2005

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What would you say about crab salads and lobster salads? I guess, you have tasted them at least once in you life. Have you ever tried to make them? I think the recipes of crab salads below will be useful for you and you will like them.

Crab Salads with Citrus, Ginger and Soy Vinaigrette. To make vinaigrette take:

2 tablespoons chopped shallot

2 tablespoons chopped ginger

6 ounces rice wine vinegar

2 ounces soy sauce

1 ounce sesame oil

8 ounces extra virgin olive oil

2 oranges - juiced

2 limes, juiced

For crab salad itself you will need:

1/2 cup wakame seaweed

1 cucumber, thin sliced

1 package alfalfa sprouts

1 1/2 tablespoons julienned fresh ginger

2 cups cooked crab, cleaned

3 scallions

In jar combine all ingredients. Cover tightly and shake vigorously. Set aside until ready for use. Salad: In a bowl filled with warm water soak seaweed until soft. Dice after softening. In a large bowl combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being careful not to break up the crabmeat. Place salad in mounds on a plate and garnish with scallion.

Crab salads with pimiento mayonnaise. Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.

For 4 servings you will need:

1/4 cup nonfat plain yogurt

2 tablespoons reduced-fat mayonnaise

2 tablespoons pimientos, rinsed and patted dry

1 small clove garlic, minced

1/8 teaspoon salt, or to taste

1/8 teaspoon cayenne pepper, or to taste

2 2/3 cups cooked crab or lobster meat, picked over

6 cups mesclun

Lemon wedges for garnish

1. Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne. 2. Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.

Lobster salads are popular as well as crab salads among seafood lovers. For this quite simple lobster salad you will need:

2 tablespoons fresh lemon or lime juice

1/2 cup mayonnaise

12 ounces cooked lobster, cut into 1/2 inch pieces

1/4 cup diced cucumber

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green pepper

Salt and pepper to taste

Dash hot pepper sauce

Combine the juice and mayonnaise. Gently toss with remaining ingredients. Chill. Serve in Lobster tails or on salad greens. Garnish with lemon slices if desired.

Lobster does well with citrus fruit. Try to make this citrus lobster salad for 4 servings.

Take the following ingredients:

3 8 oz. lobster tails (fresh or frozen) fresh or frozen 1 pink grapefruit, peeled, sectioned

1 orange peeled and sectioned

1/4 cup orange yogurt

3 tablespoon orange juice

1 tablespoon fresh lemon juice

1 teaspoon grated orange rind

1 teaspoon grated lime rind

1/8 teaspoon white pepper

4 cups fresh spinach leaves torn

2 teaspoons fresh chives chopped

Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired.

Bon appetit!

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