Hot Crab Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

A substantial salad often serves as the main course of a light supper. These main dishes are well suited for informal summertime entertaining. Often they can be prepared ahead of time. Also, these dishes can be garnished attractively and used as the basis for a summer buffer. Serve with hot rolls and cold drinks or, for an added touch of elegance, accompany the meal with a chilled white wine.


  • 2 cans( ounces each) Alaska king crab
  • ¼ cup finely chopped green pepper
  • 2 tablespoons chopped shallots or scallions
  • ½ cup diced celery
  • 2 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Dash of Tabasco
  • ½ cup mayonnaise
  • ½ cup buttered soft fresh bread crumbs


    1. Preheat oven to hot (400°F.).

    2. Drain the crab, slice the leg sections, and pick over for cartilage. Combine the crab with the remaining ingredients except the buttered crumbs.

    3. Spoon the mixture into shells or individual ramekins. Top with the buttered crumbs and bake for ten minutes, or until heated through and lightly browned.