Our 3 Favourite Sides for Crab Feasts

Searching for some ‘serve-with’ inspiration on your subsequent blue crab feast? Effectively… have we received the perimeters for you! Listed here are 3 facet salad recipes that we simply love pairing with our entire crabs. 

When in search of out sides for partnering with crab meat, we like providing choices that both cleanse palates and stability or pair effectively with the butter-savory flavors of the crab itself. 

Creamy Pickle Salad 

Why we like this facet with blue crabs…The candy and tangy combo of the bread & butter pickles and kosher dill pickles cleanses the palate in between butter bites of luscious blue crab meat. 

Serves 4-6 

Elements: 

• 3 every entire kosher dill pickles, chopped 
• 3 every entire bread & butter pickles, chopped 
• 1 celery stalk, chopped 
• 1/2 cup pink onion, peeled and thinly sliced 
• 1 tablespoon pickle juice 
• 1/4 cup bitter cream 
• 1/2 cup mayonnaise 
• Recent chopped parsley or dill for garnish 

Directions:

Place dill pickles, bread & butter pickles, celery, pink onion, bitter cream, and mayonnaise in a big bowl, and stir to coat and mix. Cowl and refrigerate the salad till completely chilled, about 15-20 minutes. Earlier than serving, garnish with chopped parsley or dill. 

Pimento Cheese Macaroni Salad 

Why we like this facet with blue crabs… This facet salad is effectively matched between the mixture of pimento pepper and cheddar, of the macaroni salad, and butter-dipped crab and Baltimore-style seafood seasoning, of the blue crab feast. 

Serves 4-6 

Elements: 

• 1 cup mayonnaise 
• 1 tablespoon yellow mustard 
• 4oz jarred pimentos or diced roasted pink peppers
• 1/2 cup celery, minced 
• 1/2 cup scallions, chopped 
• 2 cups delicate cheddar, shredded or cubed 
• 8oz. macaroni noodles, cooked and cooled
• 1/4 teaspoon garlic powder 
• Salt and pepper to style 

Directions

Place mayonnaise, mustard, pimentos, celery, and scallions in a big bowl, and whisk to mix. Add the cheddar, cooked macaroni noodles, and garlic powder to the bowl, and stir to mix. Season to style with salt and pepper, cowl, and refrigerate till completely chilled, about 15-20 minutes. 

Succotash Salad 

Why we like this facet with blue crabs…This contemporary and flavorful salad offers a refreshing style and texture that’s good for sunny al fresco crab feasts. 

Serves 4-6

Elements: 

• 2 tablespoons olive oil 
• 2 tablespoons apple cider vinegar 
• 1 tablespoon honey
• 1 cup corn kernels (thawed and drained, if frozen) 
• 1 cup lima beans (thawed and drained, if frozen) 
• 1 cup cherry tomatoes, halved 
• 1/4 cup bacon bits or cooked bacon, chopped 
• 1/4 cup pink onion, peeled and diced 
• Salt and pepper to style 
• 1 tablespoon contemporary basil, chopped 

Directions 

Place olive oil, vinegar, and honey in a big bowl, and whisk to mix. Add corn, lima beans, tomatoes, bacon, and onion to the bowl, and stir to mix. Season to style with salt and pepper, cowl, and refrigerate till completely chilled, about 15-20 minutes. Earlier than serving, garnish with chopped basil. 

Prepared for the Crab Feast? 

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