Best Layered Crab Salad With Thousand Island Dressing Recipes

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CRAB SALAD



Crab Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

  • In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  • In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
  • Serve on toasted rolls or on a bed of lettuce.

LAYERED CRAB SALAD WITH THOUSAND ISLAND DRESSING



Layered Crab Salad With Thousand Island Dressing image

Impressive and super simple salad. Prep time includes chilling time. Ready Set Cook, could not be easier! Double the dressing if you like more on your salad, and if too thick use cream either 1/2 and 1/2 or whipping cream to thin the dressing.

Provided by LAURIE

Categories     Crab

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 18

1 head lettuce, torn in bit sized pieces
1 cucumber, sliced
6 -8 radishes, sliced
2 -3 tomatoes, cut in wedges
1 cup cauliflower floret
1 cup broccoli floret
3 -4 asparagus spears, diced
1/2 carrot, sliced
2 hard-boiled eggs, sliced
1 onion, sliced in rings
2 cups crabmeat (about 12 oz)
1 cup mayonnaise or 1 cup salad dressing
2 tablespoons chili sauce
2 teaspoons chives, chopped
1/2 teaspoon paprika
1/2 cup pickle relish
2 tablespoons sugar
1/2 cup chopped pecans

Steps:

  • Use a tall glass bowl like a trifle bowl for the total effect of the layers.
  • Start layering first the lettuce then in order of the ingredients ending with the crab.
  • Mix dressing ingredients together except for the pecans.
  • Cover and chill each separately for at least 1 hour.
  • Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.

Nutrition Facts : Calories 167.1, Fat 10.9, SaturatedFat 1.6, Cholesterol 40.4, Sodium 287.8, Carbohydrate 16.4, Fiber 2, Sugar 7.6, Protein 3.1

10,000 ISLAND DRESSING WITH LAYERED SALAD



10,000 Island Dressing with Layered Salad image

Provided by Guy Fieri

Time 1h45m

Yield 12 servings

Number Of Ingredients 21

1 cup mayonnaise
3 tablespoons mustard, preferably Dijon
1/3 cup chili sauce
3 tablespoons capers, drained
1/3 cup piquante peppers, preferably Peppadews, seeded and diced
1 large hard-boiled egg, finely chopped
3 tablespoons finely chopped dill pickles
2 tablespoons finely chopped green onions
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 small beets or 1 large
Olive oil, for roasting beets
Kosher salt and freshly cracked pepper
3/4 cup diced bacon
1 head iceberg lettuce, cut into 2-inch chunks
1 head red leaf lettuce, cut into 2-inch chunks
2 avocados, halved, pitted, peeled and sliced
1 red onion, thinly sliced
1 1/2 cups grape tomatoes
3 hard-boiled eggs, chopped
1 English cucumber, peeled, seeded and thinly sliced

Steps:

  • Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours.
  • Salad: Preheat the oven to 350 degrees F.
  • Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces.
  • Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel.
  • In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately.

CRAB SALAD



Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

  • In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

THOUSAND ISLAND SALAD DRESSING



Thousand Island Salad Dressing image

This is my go to 1000 island dressing that I've used for many years. I love to use this for crab and shrimp louies. From Sunset Favorite Recipes.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Dressings

Number Of Ingredients 7

2 cup(s) mayonnaise
1/2 cup(s) chili sauce
1 tablespoon(s) onion, minced
1 - pimiento, minced
2 tablespoon(s) green bell pepper, minced
2 - hard boiled eggs
- salt and pepper

Steps:

  • Blend all ingredients in a blender or food processor.
  • Thin with a little cream, if desired. Chill before serving.

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