Ocean Technology

Entrees - Light Fare - Soups and Salads

Soups and Salads

Crab Salad
Crab and Pasta Salad
Vegetable Crab Soup
Cream of Crab Soup
Easy Crab Salad
Crab Soup Deluxe

Crab Salad

16 oz All Natural Lump crabmeat
1/2 cup mayonnaise
1/4 cup celery, chopped
2 tbs onion, chopped
2 tbs green pepper, chopped
2 tbs dill relish
1 tsp Worcestershire
dash of Tabasco
Flake crabmeat. Remove any shell pieces. Mix all ingredients well leaving out the crabmeat. Gently fold in crabmeat. Chill at least 3 hours.

<Top>

Crab and Pasta Salad

16oz All Natural Jumbo, Lump or Claw crabmeat
1 1/3 lb cooked pasta, your choice!
1 1/3 cup celery, finely chopped
1/3 cup green onion, minced
1 3/4 tbs prepared mustard
1 1/3 tsp diced dillweed
5 1/3 cups broccoli florets
2 red bell pepper, finely chopped
2 yellow bell pepper, finely chopped
3/4 cup Italian dressing
3/4 cup Parmesan pepper dressing
Old Bay
Drain and flake crabmeat. Remove any shell pieces. In a large bowl combine all ingredients except crabmeat and dressings. Fold in crabmeat and season with Old Bay. Blend dressings well and pour over salad. Cover tightly and chill. Stir before serving. Add more dressing and Old Bay if necessary.

<Top>

Vegetable Crab Soup

16oz All Natural Claw crabmeat
8 cups water
2 cups diced carrots
2 cups chopped onion
1 1/2 cups chopped celery
1/4 cup butter
1 tbs Old Bay
1 tbs Worcestershire sauce
3 cups diced potatoes
16 oz can of whole tomatoes, crushed
Drain and flake crabmeat. Remove any shell pieces. Bring water to a boil in a large pot. Add carrots, onion, celery, butter, Old Bay and Worcestershire to water and bring to another boil. Reduce heat and simmer for about 30 minutes, stirring occasionally. Add potatoes and cook until almost done. Add tomatoes and crabmeat and simmer another 10 minutes.

<Top>

Cream of Crab Soup

16oz All Natural Lump or Backfin crabmeat
1/3 cup flour
1/4 cup butter
1 cup chicken broth
1/4 tsp white pepper
5 cups milk
salt
dry sherry
Drain and flake crabmeat. Remove any shell pieces. In a large pan, melt butter over low heat. Blend in flour using a spatula or wooden spoon, stir until smooth. Slowly stir in chicken broth and pepper. Simmer over low heat for several minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Fold in crabmeat and stir gently. Add salt and sherry to taste. Remove from heat and serve immediately.

<Top>

Easy Crab Salad

16oz All Natural Lump, Backfin or Special crabmeat
1 cucumber, seeded and diced
1 red bell pepper, diced
1/2 cup minced onion
red wine vinegar
mayonnaise
Drain and flake crabmeat. Remove any shell pieces. Soak onion in a small bowl with just enough red wine vinegar to cover. Place crabmeat in a bowl with cucumber and pepper. Add soaked minced onion and vinegar to crabmeat mixture. Stir in just enough mayonnaise to mix and hold ingredients. Chill for several hours. Serve with your favorite crackers.

<Top>

Crab Soup Deluxe

16oz All Natural Lump crabmeat
3 tbs butter or margarine
2 1/2 cups chopped onion
1/2 tsp pressed garlic
3 cans tomatoes, chopped, do not drain
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Tabasco sauce
1/2 tsp marjoram
1/2 tsp ground thyme
1/2 tsp fresh lemon juice
grated peel of 1 lemon
1 tbs finely chopped fresh parsley
Drain and flake crabmeat. Remove any shell pieces. Melt butter in a large saucepan over medium heat. Saute onion and garlic until tender but not brown. Add tomatoes , salt, pepper, Tabasco, marjoram, thyme, lemon juice and lemon peel. Bring to a boil, reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly but do not overcook crabmeat. Serve immediately.

*Recipe submitted by the North Carolina State University Seafood Lab

<Top>