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Crab salad is a very versatile dish that tastes and preferences can be done in various ways depending on your own. Do not be afraid to experiment with the ingredients you use and select from a number of herbs and spices, including seasoned Asian, Cajun, Southwestern, and instead of the usual fish-based seasoning used to make crab cakes.
If you use the type of crab salad, the use of real crab meat, try, if possible, for best results ever. BlueBlue crab like Maryland crab is one of the variety of tasty and jumbo crab is one of the most expensive, but the price more worth it for this type rarely stray shells pull out the meat.
King crab legs are perfect for eating alone and for the commissioning of all types of salads along with a host of other ingredients. Crab legs can be cooked in many different ways including, grilled or steamed and can also be made in the microwave, if you pressfor the moment.
Really good crab crab quiche can be made. Just bake or fry crab cakes are then all the greens on a bed of fresh mixed or mince pie and then toss with salad. Serve a variety of dressings on the side of the crab cake salad, including Italian, Ranch, Raspberry and vinaigrette.
Green beans, potato salad and crab leg recipe
What You Need to Know
3 / 4 pound green beans, trimmed
11 / 2 pounds small red potatoes, cut into eight pieces each
1 3 / 4 pounds cooked king crab legs, meat removed and cut into 1 inch pieces
4 stalks celery, finely chopped
4 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra virgin olive oil
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
How-to
Fill a large pot 3 / 4 Streetfull with water and bring to a boil. Add the trimmed green beans and boil for 3 minutes or until they are a bright green color. Remove the beans from the boiling water with a slotted spoon and place in a colander. Rinse the green beans under cold water for a few minutes.
Add the cut red potatoes to the hot water and bring to a boil. Cook for 8 minutes or until tender when pierced with a fork. Drain the potatoes and also rinse them with cold water until they have reached room temperature.
In a large bowl, add the cooked green beans and potatoes, the cut pieces of cooked crab legs, the chopped celery, sliced radishes, and diced onions and mix well.
In a small mixing bowl, whisk together the crushed garlic, the lemon juice, white wine vinegar, and the mustard until well combined. Slowly whisk in the olive oil then the salt and pepper.
Remove the garlic from the mixture and pour over the salad. Toss well to coat and serve immediately.
Serves 4.
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