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Submitted by Andi Longmeadow Farm
"This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just *enjoy* You can substitute lobster, shrimp, or even conch meat."
photo by Andi Longmeadow Farm 
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 1 lb crabmeat, fresh (can use other suggested seafood)
- 1 tablespoon Italian dressing (to marinate the crab)
- 1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
- 1⁄2 cup mayonnaise (important to use Dukes or Hellman's)
- 1⁄4 cup red pepper, diced
- 1⁄4 cup celery, diced
- 1 small spring onion, minced
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon dry mustard (Dijon can be subbed)
- 1⁄8 teaspoon garlic powder
- 1 dash Tabasco sauce (add more for additional spicy taste)
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directions
- Carefully comb through crab meat for any extra shells.
- Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
- Mix all other ingredients in a medium bowl thoroughly.
- Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
- You can either cool in fridge for an hour or two, or you can eat directly.
Questions & Replies
-
how much to use for 2 servings?
res4908
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Reviews
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This is an AWESOME recipe. Made for a big Birthday gathering andhad to stop in the middle of the party and print off copies of therecipe. I made it with imitationcrabmeat and salad shrimp. Addeda little extra Italian dressing because the imitation crabmeatsoaked it up. BOY.........the Itailian Dressing makes such a bigdifference. My oldest GS wants to make sub sandwiches with thisrecipes. THIS IS A KEEPER. Thanksfor the GREAT recipe.
BlackGrandma
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Wonderful! I used imitaion crab meat and I added 1 can of quality crab meat. Otherwise, I followed the recipe. I served on a bed of lettuce and with cottage cheese. This is a great salad for the hazy, hot and humid days of summer! Thanks Andi.
llangrove
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This is an excellent recipe! We made it to eat on hoagie rolls like a lobster roll. Substituted shrimp and just diced them up coarsely. I've been looking for "salad" recipe that he would actually eat, i.e. tuna, chicken, to no avail. I talked him into trying this one and he LOVED it! Kudos and thanks!
LunchBunch Wagner
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Really enjoyed this. Marinating the crab for the full hour really makes a difference. The only change I made was to add a bit of lemon juice to give it an acid edge. Served with baked tortilla wedges for lunch. Thanks for a great recipe that we'll make frequently!
Auntie Mags
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I loved this recipe i used the hot old bay seasoning which gave it just the right amount of heat!
mcfrancavilla
see 25 more reviews
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Tweaks
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I've never made crab salad before and I really didn't think that I would like it, but I followed the directions except that I didn't have celery seed and red pepper and I used sweet onion instead of spring onion. As soon as I tasted it I was thoroughly convinced that it would be my favorite cold summertime seafood salad! Thanks!!
Jennifer Lee
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I made this for *Zaar World Tour III* - I made this salad as a side dish with grilled chicken and it was YUMMY! I used Norganic - Golden Soya Mayonnaise, Paul Newman's own light sesame ginger dressing instead of Italian dressing and used Recipe #189447 because we don't have Old Bay Seasoning in our region. I also added some shrimps/prawns with the crab meat. Its winter here Australia and it still tasted yummy in this season. Thank you Andi of Longmeadow Farm
Chef floWer
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
- 155 Followers
- 120 Recipes
- 81 Tweaks
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
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