Crab Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Fish and Seafood · Main Dishes · Salads

Crab Salad

From Dorothy McNett's recipes at This has a crisp Asian flavor and is wonderful served as a main dish or as a buffet salad, or as a great appetizer with some freshly baked French bread.

3 tablespoons olive oil
2-3 cloves garlic, slivered
2 slices fresh ginger, about 1/4 inch thick
1/4 - 1/2 teaspoon chili powder, as desired
1/2 cup water or broth
3 tablespoons soy sauce
2 tablespoons sherry or sake
1 tablespoon cornstarch

1 cooked crab, cracked and cleaned
salad greens (a mixed variety is nice)
2-3 green onions, slivered
2-3 radishes, slivered

In wok or saute pan, heat the oil for 30 seconds and then add the garlic, ginger and chili. Cook and stir over medium heat several minutes. In meantime, whisk the water or broth, soy sauce, sherry and cornstarch in a measuring cup. Blend into the garlic mixture, stirring constantly for about 1 minute or until thickened. Cool and then add the crab pieces, tossing to coat nicely. If time allows, chill this for 2-3 hours to develop the flavors, but is not really necessary as this is so tasty just like it is! Arrange salad greens in large bowl or platter, add crab and garnish with green onions and radishes.

Recipe created 2009-01-21.

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