Salad & Sandwich Recipes

 

Crab Salad Nicoise


Serves 4

Ingredients:

 
16 oz Aquamar Leg Style Crab Flavored Seafood
1 pound green beans
4 ripe tomatoes, quartered
1/2 pound small red potatoes, cooked and quartered
4 hard- boiled eggs, peeled and quartered
2 tablespoons capers
1/2 cup Niçoise olives (Kalamata olives can be substituted)
8 anchovies
8 cups spring mix
1 small shallot, minced (about 2 tablespoons)
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons parsley, chopped
3 tablespoons white wine vinegar
Salt and pepper to taste

Preparation:

 
For the dressing, combine the shallot, mustard, olive oil, parsley, and vinegar. Season with salt and pepper.

Bring a large pot of salted water to a boil, add green beans, cook until tender, cool beans in a bowl of ice water, drain. In a large bowl, combine the Aquamar Leg Style Crab Flavored Seafood, green beans, capers, olives, tomatoes, and potatoes with the salad dressing. Add the spring mix and toss gently. Divide on 4 plates, top each salad with 2 anchovies and the hard-boiled egg.


 

Mediterranean Salmon Pasta Salad


Serves 4 as an entrée or 6-8 as a side dish

Ingredients for salad:

 
12 oz Aquamar Flake Style Salmon Flavored Seafood
8 oz dry bow tie pasta (any medium size pasta may be used, e.g. penne, rotini, etc.)
1 cup loosely packed baby spinach leaves
1/2 cup yellow, red, or orange bell pepper, chopped
3/4 cup fresh tomatoes cut in a large dice or grape, pear, or cherry tomatoes cut in halves or quarters
1/3 cup red onion, chopped
1/3 cup pitted Kalamata olives, cut in half
3 oz (about 1/2 cup) crumbled feta cheese

Ingredients for dressing:

 
1/2 cup olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon minced garlic (about one medium-sized clove)
1/2 teaspoon lemon zest
1 teaspoon honey
1 tablespoon chopped fresh dill or 1 teaspoon dried
Salt and pepper to taste (keep in mind that the olives and the feta are already salty)

Preparation:

 
Bring a large pot of water to a boil and cook pasta according to package directions. (It is best al dente or just a bit chewy for a pasta salad.) While pasta is cooking, prepare the vegetables and put in a large bowl.

To make the dressing mix all ingredients except the salt and pepper in a small bowl and whisk together. Set aside.

When the pasta is done, drain well, and add to the vegetable mixture and toss together. Add the Aquamar Flake Style Salmon Flavored Seafood, feta, and dressing, and gently toss. Salt and pepper to taste. Best to make at least several hours before serving so the flavors can meld.


 

Crab Caesar Salad


Makes 4 side salads

Ingredients:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1 package ready-to-serve romaine lettuce, Caesar salad greens
1/2 cup seasoned croutons
3-4 oz prepared Caesar dressing, may use reduced/fat free variety
Grated Parmesan cheese garnish, optional

Preparation:

 
Place all ingredients in a large mixing bowl and toss to combine. Garnish with grated Parmesan if desired.


 

Tri-Color Crab Pasta Salad


Serves 4

Ingredients:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1 package tri-color rotini or rotelle pasta
1 bottle of your favorite Italian dressing
2 tomatoes, chopped
1 cucumber, chopped
1 green bell pepper, chopped
1 small can sliced black olives, drained
1/2 red onion, chopped, if desired
Salad Supreme® Seasoning to taste

Preparation:

 
Cook pasta according to package directions, drain and rinse in cold water. In large mixing bowl combine pasta with all other ingredients and toss well to coat with salad dressing.


 

Jamaican Crab Salad


Serves 4

Ingredients:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1/4 cup mayonnaise, may use light/reduced fat variety
1/4 teaspoon dry Jamaican jerk seasoning*
2 tablespoon cilantro, coarsely chopped
1 tablespoon lime juice, preferably fresh squeezed
Salt to taste
4 large lettuce leaves, use any leafy variety of lettuce
1 16 oz can of Mandarin orange slices, or 1-1/2 cups fresh peeled orange sections
1 cup chopped mango, papaya or cantaloupe may also be added

*You may make your own jerk seasoning by combining dried chilies, thyme, cinnamon, ginger, allspice, cloves, garlic and onion.

Preparation:

 
In large mixing bowl, combine mayonnaise, dry Jamaican jerk seasoning, cilantro and lime juice. Add Aquamar Flake Style Crab Flavored Seafood and toss to mix. Arrange lettuce leaves on salad plates and top with orange slices and other fruit, if desired. Evenly divide Aquamar Flake Style Crab Flavored Seafood mixture on top of each salad and serve.


 

Crab and Mixed Greens with Orange Honey Vinaigrette

 

Serves 4 as an entrée salad or 6 as a side salad

Ingredients for the salad:

 
12 oz Aquamar Shred Style Crab Flavored Seafood
6 – 8 cups mixed baby greens
1 15 oz can sliced beets, drained or 4 fresh red or yellow beets, simmered until fork tender, peeled, and sliced
4 oranges, skin and pith cut off and sliced into rounds
3 scallions, both white and green sections, sliced
1 cucumber, peeled, seeded, and sliced
1 bundle 10 – 12 radishes, sliced into rounds
3 – 4 oz feta or goat cheese (optional)
6 tablespoons toasted pistachios or pecans

Ingredients for the dressing:

 
Makes approximately 1 cup

2/3 cup olive oil
Juice of 1 orange (about 1/2 cup)
1 teaspoon honey
1 clove of garlic, smashed
Dash nutmeg
Salt & pepper to taste

Preparation for the dressing:

 
Whisk together all ingredients. Remove garlic before dressing salad. The dressing is best if made a day ahead and refrigerated so all the flavors can meld.

To complete the salad:

 
Mix together all vegetables except of beets. Add the orange slices. Add cheese (if using), add dressing, and gently toss. Add beets. (They are added after tossing so they don’t “bleed” onto the other vegetables.) Sprinkle with nuts, arrange Aquamar Shred Style Crab Flavored Seafood on top of salad, and serve.


 

Crab Fiesta Salad with Lime Cumin Vinaigrette

 

Serves 4 as an entrée salad or 6-8 as a side salad.

Ingredients for the salad:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1 large head Romaine lettuce, cut or torn
1 bunch fresh cilantro, chop off stems from the bottom of the bunch and coarsely chop leaves (Reserve a few whole leaves for garnish if desired)
1 15 oz can black beans, drained and rinsed well
1 cup frozen corn kernels, rinse to defrost
1 10 to 12 oz package grape or cherry tomatoes sliced in halves or quarters (about 2 – 3 cups before slicing)
2 medium avocados, peeled and sliced
1 medium cucumber, peeled, seeded, and sliced
4 scallions, both white and green sections, sliced
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream (optional)
Corn tortilla chips, as an accompaniment to the salad

Ingredients for the dressing:

 
Makes approximately 1 cup

3/4 cup olive oil
1/3 cup freshly squeezed lime juice (2 – 3 limes)
2 teaspoons ground cumin
1 clove of garlic, smashed
2 – 3 dashes Tabasco or other hot sauce
1/4 teaspoon salt

Preparation for the dressing:

 
Whisk together all ingredients. Remove garlic before dressing salad. The dressing is best if made a day ahead and refrigerated so all the flavors can meld.

To complete the salad:

 
Toss together all vegetables except avocados, add dressing and gently toss. Top with avocado slices, shredded cheese, and Aquamar Flake Style Crab Flavored Seafood. Optionally garnish with sour cream and cilantro leaves. Serve with tortilla chips.


 

Crab Cobb Wrap


Serves 8

Ingredients:

 
12 oz Aquamar Leg Style Crab Flavored Seafood
8 8-inch flour tortillas or 6 10-inch flour tortillas
1/2 cup cream cheese
1/4 cup crumbled bleu cheese
8 strips of bacon, cooked until crispy, drained, and coarsely chopped
4 hard boiled eggs, coarsely chopped
2 Roma tomatoes, coarsely chopped
4 – 6 lettuce leaves coarsely shredded
2 small – medium avocados cut into small cubes

Preparation:

 
Loosely tear crab legs into strips. Lay out all tortillas to evenly distribute ingredients and assemble wraps. Spread tortillas with cream cheese. Sprinkle with crumbled bleu cheese. Top with bacon, eggs, tomatoes, lettuce, and avocados. Place strips of Aquamar Leg Style Crab Flavored Seafood on top of other ingredients. Roll up each wrap and seal with a dab of cream cheese. Slice and serve.


 

Crab Avocado BLT


Serves 4

Ingredients:

 
12 oz Aquamar Flake Style Crab Flavored Seafood
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Zest of 1 lemon
8 pieces of bacon, cooked
1 avocado, pitted and sliced
8 pieces of bread, toasted
4 tablespoons mayonnaise
4 large pieces, butter lettuce
1 tomato, sliced

Preparation:

 
In a large bowl stir together the olive oil, lemon juice, and lemon zest, add the Aquamar Flake Style Crab Flavored Seafood and allow to marinate for 15 minutes. To assemble the sandwiches, spread the mayonnaise over half of the bread, layer with avocado, lettuce, tomato, bacon and crab. Top with the remaining pieces of bread and serve.


 

New England Crab Roll


Makes 4 sandwiches

Ingredients:

 
12 oz Aquamar Leg Style Crab Flavored Seafood
1/2 cup celery, diced
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped
Fresh ground pepper
3 tablespoons melted butter
4 hot dog buns, split open

Preparation:

 
Cut the Aquamar Leg Style Crab Flavored Seafood into 1″ chunks, and mix together with the celery, cayenne pepper, mayonnaise, lemon juice, and dill. Season with fresh ground pepper to taste. Brush the inside of the hot dog buns with melted butter and toast buttered side down in a large skillet over medium heat, about 4 minutes. Divide crab salad among hot dog buns and serve.