1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced
Combine crab, celery, onion, and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.
THAI-STYLE CRAB SALD IN AVOCADO RECIPE
1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired
Split the avocado in half, remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.
Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.
CRAB SALAD WITH GUAVA NECTAR RECIPE
2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)
Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.
Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.