Traditional recipes

Summer Crab Salad recipe

Summer Crab Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Crab salad

I love small salads for lunch to keep the calories down and this one fits the bill! Spinach leaves are packed with iron, blueberries are loaded with antioxidants and crab has omega 3 fatty acids. A guaranteed healthy meal that's easy to throw together and take to the office.

5 people made this

IngredientsServes: 1

  • 25g fresh spinach leaves
  • 75g cherry tomatoes
  • 50g blueberries
  • 170g tin crab meat in brine, drained
  • 50ml high quality balsamic vinegar

MethodPrep:5min ›Ready in:5min

  1. Arrange spinach, crab, cherry tomatoes and blueberries on a plate. Pour over balsamic vinegar and enjoy!

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Welcome Summer with These Delicious Crab Recipes

Sweet, tender crabmeat is always a treat, whether it's Dungeness, king crab, or snow crab from the Pacific stone crabs from Florida or Maryland's famous blue crabs, in both hard-shell and soft-shell varieties. You can buy live crabs and steam them at home, buy pre-steamed whole crabs, or crab legs at the seafood counter. Pre-shelled crabmeat is available in several different varieties, graded according to the size of the chunks of meat.

From highest to lowest, the grades are: colossal, jumbo lump, lump, special, back fin, and claw fingers. Soft-shell crabs are those that have recently molted, and whose exoskeleton is still soft and edible. Once cleaned, soft-shell crabs are eaten whole.

Now that you know your way around different varieties of crab, apply your knowledge when preparing our favorite summer crab recipes. For starters (literally!), prepare a twist on a classic hot crab dip with our recipes for Hot-Crab and Pimiento-Cheese Spread and Hot Crab-and-Oyster Dip. Both use a couple of unexpected ingredients for next-level flavor that will be a pleasant surprise as you mix and mingle with friends. Other hor d'oeuvres that are sure to be a hit include fried crab croquettes, which are extra creamy thanks to mashed potatoes, and showstopping Alaska King-Crab Legs with Meyer Lemon-Miso Butter.

If you want to make crab the main event, prepare crab rolls and serve them atop bright green bibb lettuce and a warm bun. Or start your day off with this flaky fish in Crab-and-Avocado Eggs Benedict. This crustacean will leave you feeling anything but crabby after you indulge in these recipes.


Delicious Crab Salad for Summer

Happy Saturday! I hope you’ve had a great week. Grab your favorite drink and meet me in the kitchen, I’m sharing a Delicious Crab Salad that is budget-friendly and I know you will want to try it this summer. Crab salad is an excellent source of protein and can be served in a variety of different ways.

Packed with protein, this crab salad can be made in less than 10 minutes.

Imitation crab is made of mild white fish, typically Alaskan Pollock, which is blended with other ingredients to form a product that looks and tastes similar to real crab. You could use real crab meat instead if you like, but imitation crab is much more economical.

Crab Salad is super simple to make, delicious, filling and full of flavor. Great on a warm summer day.

I used a blend of imitation crab, vegetables, and seasonings all tossed in a simple creamy dressing. A quick and easy salad that’s perfect served over lettuce, with crackers, or in a sandwich.

Thank you so much for taking the time out of your busy day to read my blog. I hope you have a restful weekend.

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Our 17 Best Summer Blue Crab Recipes

Landon Nordeman

Let’s talk blue crabs. These unusually hued crustaceans, harvested from the Atlantic Ocean, are renowned for an appearance as impressive as their meat is delicious. Particularly revered on the East Coast, they’re perfect in Maryland-style crab cakes, pasta sauces, and more. Here are some of our favorite blue crab recipes. For a primer on how to clean them and remove the meat, see our guide »

Crab cakes are all too often dry and tough. When contributor Judy Haubert was trying to make a gluten-free crab cake, she inadvertently solved the problem. Using almond meal instead of wheat flour provides structure without becoming starchy, making the cakes moister and more tender than their traditional counterpart.

In Maryland, no party is complete without crab dip. Chef Bryan Voltaggio makes a loaded with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. For something a little more traditional, try crab meat, cream, and Parmesan cheese flavored with garlic, lemon, Worcestershire sauce, and Old Bay seasoning.

Sweet, briny blue crab adds depth to a variety of soups. Our incredibly rich cream of crab soup is a simple base of half & half, flour, yellow onion, and Old Bay that lets the crab be the star. Partan bree is a Scottish crab bisque flavored with fennel and sherry and enriched with rice.

Find all of these dishes and more in our collection of our favorite blue crab recipes.

Crab and Irish Whiskey Bisque

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »

Steamed Blue Crabs

Fonio-Crusted Crab Cakes

Fonio, a variety of millet, gives Pierre Thiam’s West-African-inspired crab cakes a satisfyingly crisp crust. Get the recipe for Fonio-Crusted Crab Cakes »

Maryland Crab Hot Dog

Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »

Crab-Filled Crispy Wrappers

Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)

Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)

Cream of Crab Soup

Jumbo lump crabmeat stars in an impossibly rich, creamy soup from test kitchen director Farideh Sadeghin. Get the recipe for Cream of Crab Soup »

Crab Toast

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. Get the recipe for Crab Toast »

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

Scottish Crab Bisque (Partan Bree)

Roasted crab shells and sherry lend sweet depth to this luscious bisque. Get the recipe for Scottish Crab Bisque (Partan Bree) »

First Night Crab

This simple recipe for boiled handpicked crab, from writer Isabel Gillies’ mother, welcomes visitors on their first night at the family’s Maine summer house. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper—it lets the fresh flavor of summer crab really shine. Get the recipe for First Night Crab »

Crab and Shrimp Quiche

Sweet shrimp and crabmeat elevate cheese-filled quiche in this recipe from Long Island, New York’s Modern Snack Bar. Get the recipe for Crab and Shrimp Quiche »

Hot Crab Dip with Pita Chips

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way. Get the recipe for Hot Crab Dip with Pita Chips »

Crab, Spinach, and Artichoke Dip

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »

Water-Prince Corner Shop Chowder

The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Get the recipe for Water-Prince Corner Shop Chowder »

Nigel Slater's salad of crab, avocado and lime

Nigel Slater's salad of crab, avocado and lime. Photograph: Jonathan Lovekin for Observer Food Monthly

A rather luxurious salad here, one for a special occasion. I sometimes use this as a first course instead of a light lunch, in which case it will serve three, rather elegantly. In a perfect world you could use your own home-cooked crab, but

I often use ready-dressed crab from the fishmonger's.

Enough for 2
small, red chilli 1
thin spring onions 2
cucumber a 10cm piece
avocados 2, small
mixed crabmeat 300g

For the dressing
palm sugar or golden caster sugar 1 heaped tsp
fish sauce (nam pla) 1 tbsp
lime juice 3 tbsp
coriander leaves a handful

To serve
ciabatta 4 slices
lime ½
olive oil a little

Seed and very finely chop the chilli. Cut the spring onions into very fine slices and add to the chilli. Peel the cucumber, halve it, scrape out the seeds with a teaspoon, then dice the flesh into tiny cubes.

Remove the flesh from the avocados and dice it finely. Toss the cucumber and avocado with the spring onions and chilli.

Put the sugar in a small mixing bowl, add the fish sauce and lime juice and stir till the sugar is dissolved. Chop the coriander leaves and stir into the dressing. No further seasoning is necessary.

Toast the slices of bread till crisp, rub with the cut side of the lime to release a little of the juice, then trickle over enough olive oil to saturate each one.

Put the crabmeat in a mixing bowl with the cucumber and avocado mixture, pour over the dressing and toss very gently, using a fork to mix.

Pile on to plates and serve with the lime toasts.

From The Kitchen Diaries II by Nigel Slater (Fourth Estate, RRP £30)
Buy it from the Guardian Bookshop here


Curried Egg Salad

Waterbury Publications, Inc.

When you think of an American picnic, someone in the scene is probably enjoying egg salad. This luscious delight made its debut generations ago and has held on for good reason. With a touch of curry, each bite of this sandwich will send you back to the '50s and keep you in the summertime spirit.


Quick and Easy Crab Salad

She was right, I was amazed at how easy it was to make. That was especially important to me as a person who juggled college, a job, and newly married life. They still serve this crab salad in the deli at one of the local grocery stores in our area. I adapted the original recipe to add some veggies and give it a little more flavor. This recipe is naturally gluten-free and is the perfect dish to serve as the weather begins to get warmer. I usually use imitation crab meat instead of real crab meat (because it is so much cheaper) and everyone still enjoys it.

You can use homemade ranch dressing in the salad or just do a timesaver like me and use bottled. I usually purchase the higher quality ranch dressing from the refrigerated section. You can make this crab salad a day early if you like. It’s actually better that way because it gives the flavors a chance to meld.


Crab Salad Ingredients

Some people like to add all sorts of fancy stuff to their crab salad (onions, dill, chopped cucumber, cumin, etc.) but, I like my crab salad SUPER simple. Not to say that the above mentioned add-ins are bad, they just alter the taste too much in my opinion. If you feel like adding any extras, feel free. As mentioned above, we would serve this is the restaurant I worked at in Hawaii and it was always a crowd favorite. Everyone wanted to know the secret to why it was so good, and really, there was no secret at all! It is the easiest, most simple crab salad recipe ever.


Keto Crab Salad Recipe

Create this hearty crab salad for a cool meal on a hot summer weekend while camping.

This lower carb recipe is also perfect for potlucks.

When we were on our Mississippi River camping trip, we met a nice couple at Wyalusing State Park.

They had a really cool trailer, which prompted a conversation and we met Peg & Al. We hung out with them a few nights, watching the sunset from their ridge side site.

They were finishing up dinner as we arrived one night and it was a very interesting pasta salad which included cheese sticks. She shared how she made this easy pasta crab salad.

We adapted the recipe with coleslaw instead of pasta, which makes it a keto recipe.

I made it at home right away and we devoured it.

Now it is our go-to for our first night of camping. It is very easy to make ahead at home and take with you.

Low Carb Crab Salad Recipe

When Eric first tasted this salad, he said there was NONE for me. He was joking because this makes quite a large amount and we couldn&rsquot finish it all. He called dibs on the leftovers.

This keto salad was all we had for dinner, and we were FULL!

It is so cool and refreshing. Especially after a long hot day of hiking or biking. The little cheese stick discs make this recipe a lot of fun!

We love it so much that we will make it at home to eat when it is not camping season.

Would you prefer to use pasta or coleslaw? Would you add any different ingredients?

I think cut grapes would be good to add.

Thank you to Peg for sharing this recipe. We are happy to have you as part of the Let&rsquos Camp S&rsquomore Mod Squad.


Crab Pasta Salad

This Crab Pasta Salad is a family recipe, one of my favorites! Packed with veggies and delicious flavor, it’s a staple at summer BBQs! This crab pasta salad is made with Italian dressing and either Spike or Old Bay Seasoning.

It is made with imitation crab, though you could certainly substitute real crab meat int his pasta salad. The pasta shells work perfectly in this recipe, holding on to the sauce and making a great crab pasta salad recipe that you will want to make again and again. Looking for more recipes to bring to your potluck?

Today my mom would have been 69 years old. And I’m sure that she would have loved me sharing that with the internets.

Or maybe at this point in her life, she would have been completely cool with it. She might have even worn it as a badge of honor.

My mom was diagnosed with fourth stage metastatic breast cancer when she was 57 years old. I was just shy of my 21st birthday. I remember vividly taking a walk with her in the brisk cold April Wisconsin weather just after she was diagnosed. I can remember the exact coat and hat she was wearing. Her doctors had told her to just go home and enjoy the last month of her life with her family. She was talking about fighting. She was talking in terms of years. And she was saying if she could just have two more years. She and I agreed that that would be amazing.

And then two years flew by.

I graduated college, started graduate school, bought a house, got engaged.

Two years wasn’t nearly enough. There was no time that would have been enough.

After I became pregnant with Gavin my mom told me all confession style that she had really wanted to live just to see me get pregnant. And then Gavin was here, and just hours later she made her exit. Like once she knew he and I were safe she could succumb and give her body some peace.

Regularly I think to myself, “Okay, now I really need my mom.” As if all the challenges that came before were just a rehearsal compared to this current challenge. I mean, I’m totally kidding myself. There was nothing about Elliot that was a dress rehearsal. It’s just that when you are in the current challenge, and the past is the past . . . you get it.

I’ve been having those moments recently. The “Okay, now I really need my mom,” moments. And I just keep thinking that if I can’t have her here, the least I can do for myself is try to be the kid that she would have been proud to have raised. Scratch that. My mom would never have wanted to take credit for my poise, strength, patience with my screaming kids, etc. . . . I want to be the kid that I feel like lives up to the amazing mom that Betty was.

So that was kind of intense for a Friday morning, huh?

Let’s have some Crab Pasta Salad, shall we?

This was one of my mom’s recipes and I LOVE it. It was one of those recipes that meant summer to me. One of those recipes that I would just stand in the door of the fridge and eat out of the container with a fork when I was a teenager, until my mom would walk in and say, “Lisa. Just put some in a bowl for yourself.” Sooooooooo good!

One of the things you are going to love about this recipe is that it is super forgiving. My mom didn’t even use a recipe. The recipe I have from her is like, “a generous squirt of mustard.” So if you don’t really like that much dressing on your pasta salads, just cut back on the yogurt. Don’t like olives? Leave ’em out. No celery? Add some frozen peas instead. You get it.

Make it for your summer picnics and love it year after year!

If you make this recipe leave me a comment letting me know what you think!

I tripled your recipe and was very pleased with the outcome. At the gathering I took it to, the people raved. Thank you.


Watch the video: Crab Salad! Great summer time recipe! (December 2021).