The history of crab salad dates back to the 1900s on the shores of the Pacific Ocean in the United States. Then the famous dish today was named Louis salad - in honor of the American actor Louis Davenport. Later, the recipe spread throughout the continent, acquiring more and more new touches, but retaining the main thing - crab meat acted as the main ingredient.
Crab and avocado salad
- Canned crab meat 100 g
- Avocado 1 pc.
- Cherry tomatoes 6 pcs.
- Olive oil 2 tablespoons
- Lime 1 pc.
Peel the avocado, remove the pit and cut the flesh into small cubes. Send into a deep bowl and season with a mixture of lime juice and olive oil. Next, cut the cherry tomatoes in half and send to the avocado.
Then add the crab meat to the salad and mix gently. Season with salt and pepper. If desired, garnish the finished dish with a sprig of fresh cilantro or finely chopped green onions.
Salad with crab meat and spicy arugula
- Crab meat 200 g
- Cherry tomatoes 15 pcs.
- Arugula 70 g
- Pine nuts 10 g
- Garlic 1 clove
- Olive oil 3 tablespoons
Put the garlic in a preheated frying pan with olive oil and fry for about a minute, then add crab meat there, fry over low heat for about four minutes.
Then cut the cherry tomatoes, heat the pine nuts in a frying pan without oil. Put arugula, tomatoes and crab meat in a deep bowl, mix gently and add nuts. Add salt and pepper to taste.
Shrimp, crab and red caviar salad
- Canned crab meat 150 g
- Tiger prawns 150 g
- Quail egg 7 pcs.
- Red caviar 70 g
- Mayonnaise for dressing
Boil the shrimps and peel them off, put in a bowl. Add crab meat there. Boil quail eggs, cut them in half and send them to a container with shrimp and crab. Add mayonnaise and red caviar, mix gently. Garnish with a sprig of fresh herbs, such as parsley, if desired.
Photo: Getty Images
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