ONLINE EXTRA CRAB SALADS: Crab and Shrimp Salad with Avocado and Oranges . . . Imitation Crab Salad . . . Lite Crab Meat Salad, etc.

Crab and Shrimp Salad with Avocado and Oranges

1 small red onion

¼ cup raspberry or red wine vinegar

Salt

1 large pinch granulated sugar

2 large navel oranges

6 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

½ tablespoon fresh lemon juice or more to taste

Ground white pepper

1 head red-leaf lettuce

2 bunches watercress, stems removed

15 to 20 sprigs fresh cilantro

8 to 12 ounces crab meat

1 1-pound bag frozen cooked large shrimp, thawed and rinsed

1 large ripe avocado

Peel onion, cut off the top and bottom and slice 1/8-inch thick. Place the slices in a small bowl; toss with raspberry or red wine vinegar, a large pinch of salt and sugar. Set aside; let stand about 30 minutes

Grate the zest (colored portion of peel) of 1 orange; set aside. Cut off the tops and bottoms of the oranges. Cut off the peel down to the flesh in vertical strips. Holding an orange over a bowl, use a knife to cut vertically on either side of the membranes, releasing the segments into the bowl. When all the segments have been released, squeeze the membranes to extract more juice. Repeat with the remaining orange. Remove the segments and set them aside, and reserve the juice.

In a small bowl, combine olive oil, sherry vinegar, lemon juice, 1 tablespoon of the re-served orange juice and salt and white pepper to taste; whisk to blend. Taste and adjust the seasoning, adding more lemon juice and orange juice to taste.

Separate the lettuce leaves; tear into large pieces. In a large bowl, combine lettuce, water-cress and cilantro. Add all but 2 tablespoons of the dressing; toss to combine. Transfer the salad greens to a large, shallow bowl or platter or 4 individual bowls. Arrange crab meat, shrimp and orange segments on top. Peel and pit the avocado; cut into thin, lengthwise slices; and arrange slices on salad. Scatter the marinated onion over the salad and sprinkle with orange zest. Drizzle with the remaining 2 tablespoons dressing. Serve immediately.

Yield: Serves 6 (light main-course servings).

Approximate nutritional analysis per serving: 330 calories; 18 grams fat (3 grams satu-rated), 49 percent calories from fat), 155 milligrams cholesterol, 30 grams protein, 13 grams carbohydrates; 4.5 grams fiber, 337 milligrams g sodium.

Imitation Crab Salad

1 package imitation (frozen) crab meat (chopped)

1 medium onion, chopped fine

1 medium, bell pepper, chopped fine

1 teaspoon parsley flakes

2 stalks celery, chopped fine

1 clove garlic (or garlic powder)

Seafood seasoning (McCormick’s), to taste

Salt to taste

Sweet or dill pickles, chopped, to taste

2 boiled eggs, chopped fine

2 cups leftover Kraft dinner (already cold — completely fixed with cheese, etcup)

Mayonnaise

1 teaspoon mustard

3 tablespoons Italian dressing

Combine all to consistency of a “lumpy” potato salad, add Italian dressing before mayon-naise, as to not get too watery.

Note: The longer this marinates together, the better.

Yield: Serves 6.

Lite Crab Meat Salad

1 8-ounce package of imitation crab meat, thawed

½ cup thinly sliced celery

1/3 cup mayonnaise

2 tablespoons minced onion

½ teaspoon lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

Combine crab meat and celery in a bowl, mix in mayonnaise and onions, add salt, pepper and lemon juice. Chill for at least 2 hours.

Yield: Serves 4.

Crab Avocado-Pistachio Salad

¼ cup salad oil

¼ cup white wine vinegar

¼ teaspoon salt

2 cloves of garlic, minced

2 medium avocados

2 tablespoons salted pistachios, coarsely chopped

Crab

Avocado that is taken from rind and cubed shape is to be held in lemon juice. (Lemon juice is absorbed into avocado. Add zest to recipe.) Drain before using (keeps from getting brown).

Shrimp may be substituted for crab. If you marinade the avocado mixture overnight it has a better flavor. Place salad in avocado shells and serve.

Crab Meat Macaroni Salad

¼ cup sugar

3 cup macaroni, cooked, cooled

1 can crab meat, flaked

3 onions, chopped

3 green peppers, chopped

2 small red peppers, chopped

2 tablespoons celery seed

½ cup chopped sweet pickles

Salad dressing

Sprinkle sugar over macaroni in bowl with crab meat, 6 ingredients with enough salad dressing to moisten; mix well. Garnish with parsley and pimento.

Curried Crab Salad

1 7½-ounce can Alaskan King Crab or 1 6-ounce frozen Alaskan King Crab or 1 pound imi-tation crab meat

1 cup uncooked long grain rice

¼ cup salad oil

1 tablespoon vinegar

1 teaspoon salt

½ teaspoon pepper

¼ cup chopped pimento

¼ cup chopped parsley

¼ cup chopped green onion

¼ cup chopped green pepper

½ cup mayonnaise

1 teaspoon curry powder

2 tablespoons lemon juice

Salad greens

Green pepper rings for garnish

Drain and slice canned crab, or defrost and slice frozen crab, or slice imitation crab. Re-serve a piece for garnish. Cook rice according to package directions. Combine oil, vinegar, salt and pepper and toss with hot cooked rice. Cool. Add chopped pimento, parsley, green onion, green pepper and crab and toss to mix.

Combine mayonnaise, lemon juice and curry powder and mix thoroughly into salad. Serve chilled on crisp greens. Garnish with reserved crab and green pepper rings.

Yield: Serves 6.

Mock Crab and Shrimp Salad

16-ounce package imitation crab meat

5-ounces package small raw shrimp

¼ cup frozen green peas and carrots

¼ cup frozen whole kernel corn

¼ cup chopped celery

DRESSING:

½ cup Miracle Whip salad dressing

¼ cup (half and half) cream

1 tablespoon vinegar

¼ cup sugar

Mix all these ingredients together and serve cold.

Crab Louis Salad

2 6-ounce cans crabmeat

¾ cup celery, finely chopped

¼ cup pimento-stuffed green olives, cut in slices

Louis Dressing (below)

Just before serving, combine crabmeat, celery, olives and dressing. Serve on salad greens garnished with quartered tomatoes, hard-cooked eggs or ripe olives.

Yield: Serves 5.

Louis Dressing

¾ cup chili sauce

½ cup mayonnaise

1 teaspoon freshly minced onion

½ teaspoon sugar

¼ teaspoon Worcestershire sauce

Salt to taste

Toss gently. Refrigerate 30 minutes before combining with Crab Louis.

Crab-Cabbage Salad

1 head cabbage, slaw cut

½ small onion, thinly sliced

2 carrots, grated

1 package imitation crab, semi-frozen

DRESSING:

1 cup mayonnaise

¼ teaspoon garlic salt

¼ teaspoon pepper

Put cut up cabbage in bowl, add shredded crab, carrots and onion. Toss lightly. Mix dress-ing and add to salad. Mix thoroughly. Marinate 2 hours.

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