In Iowa I was able to get a crab salad that didn't have broccoli in it. Does anyone have that recipe?

I like broccoli but not in the crab salad.In Iowa I was able to get a crab salad that didn't have broccoli in it. Does anyone have that recipe?
here are some recipes.


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Stone Crab Salad Recipe courtesy of Moore's Everglades Kitchen


Show: FoodNation With Bobby Flay


Episode: Everglades, Florida





1 1/2 pounds picked stone crab meat


4 ounces chopped onion


4 ounces chopped celery


Pinch fresh chopped cilantro leaves


Mayonnaise, for binding


Serving suggestion: assorted crackers








In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.








Crab Salad Lettuce Cups Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: Pre-Bird Pecking





3 (6-ounce) tubs fresh lump crab meat from fish counter of your market


1 1/2 cups chili sauce


1 lemon, zested and juiced


Handful chopped flat-leaf parsley


1 tablespoon hot sauce, eyeball it


1 tablespoon Worcestershire sauce, eyeball it


3 ribs celery from the heart with their greens, cut into chunks


1 small red bell pepper, seeded and chunked


1 clove garlic, cracked from skin


1 medium yellow onion, cut into chunks


Coarse salt and black pepper


Oyster crackers, for garnish


1 large head iceberg lettuce, cut into 6 wedges














Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab a bit with finger tips but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.





In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. Place crab salad in a serving bowl and top with crackers. Surround the salad with lettuce ';cups';. Spoon the salad into the crunchy pieces of iceberg as you eat.











Arizona Crab Salad Recipe courtesy Donald Rini; Sprouts-Marriott Camelback Inn


Show: FoodNation With Bobby Flay


Episode: Scottsdale, AZ





This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.








Per Salad:


2 tablespoons ginger soy vinaigrette, recipe follows


2 hearts of palm, cut into thirds


1/2 cup baby greens


2 lavash crackers


4 ounces crab salad, recipe follows


2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream)


2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil)


Fresh cilantro, for garnish


1 wonton wrapper, fried and seasoned with Cajun powder





Toss greens with ginger soy vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon crab salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.





Ginger Soy Vinaigrette:


1/2 cup soy or tamari sauce


1 1/2 cups rice wine vinegar


1 large clove garlic, diced


1 1/2 tablespoon diced ginger


1 large shallot, diced





Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain.





Crab Salad:


16 ounces Dungeness crabmeat, picked over for shells


1 red pepper, diced


1 yellow pepper, diced


1 green pepper, diced


1 red onion, diced


6 tablespoons nonfat mayonnaise


1 tablespoon crab boil seasoning


1 tablespoon chili powder


1 tablespoon cumin powder


1 tablespoon curry powder


1 tablespoon ground coriander


3 tablespoons chopped fresh cilantro


Salt and white pepper


Ginger-Soy vinaigrette, recipe follows





Combine all ingredients in a mixing bowl and mix until the salad is fully combined.


Yield: 4 to 6 servings











Crab Louie Salad Recipe courtesy Swan Oyster Depot


Show: $40 a Day


Episode: San Francisco





Louie Dressing:


1 pint mayonnaise


1/2 pint tomato ketchup


1/2 cup sweet relish


1/2 cup chopped black olives


2 hard boiled eggs, chopped


Crab Louie Salad:


1 head iceberg lettuce, chopped


8 to 12 ounces fresh picked Dungeness crabmeat


1 avocado, peeled, pitted, and sliced lengthwise thinly


3 tomatoes, quartered


1/2 pound asparagus spears, cooked.








To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.


Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing











Texas Blue Crab Salad Recipe courtesy Kent Rathbun


Show: Cooking Live


Episode: White House Eats: Inaugural Balls


This recipe is available for a limited time only. Why?





6 cloves garlic, minced


2 shallots, minced


2 ounces canola oil


1/2 cup sour cream


2 ounces Boursin cheese


1 1/2 teaspoons green hot pepper sauce


1/4 teaspoon Worcestershire sauce


1 tablespoon cilantro, chopped


2 tablespoons chives, chopped


2 limes, juiced


1 teaspoon salt


Cayenne pepper to taste


1 pound crab claw meat, picked over





In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.In Iowa I was able to get a crab salad that didn't have broccoli in it. Does anyone have that recipe?
Im in Connecticut and never even heard of broccoli in crab salad.