Salad recipes

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

Light crab salad with asparagus, water chestnuts, and green onions tossed in a tangy yogurt-horseradish dressing. A crisp, refreshing seafood salad that's low in fat.

Lexington Avenue seafood salad with shrimp, crab, peas, cucumber, and celery in a horseradish-spiked Thousand Island yogurt dressing. A lighter deli-counter-style seafood salad.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.

A good spring dinner selection, light and healthy.

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Classic crab meat salad with whipped cream, mayonnaise, blanched almonds, and hard-cooked eggs. A vintage luncheon dish served on lettuce with riced egg yolk garnish.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Bob's crab stuffed mushrooms marinate whole caps in Italian dressing before filling with lump crab, fresh breadcrumbs, beaten eggs, mayo, and lemon. Easy seafood appetizer ready in an hour.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

Warm crab meat salad that's fit for Imperial guests.

Warm crab dip with white wine, prepared mustard, and grated onion, gently heated and served with crackers. A full pound of crab makes this a generous party appetizer.