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Cook Talk

Crabmeat Salad
I need to prepare crabmeat salad for 250 people. About how much crabmeat should I purchase?
This could be anything from a crab Louis to a crab remoulade to a Krab salad made like a tune salad. Also it could be a luncheon entree or one scoop of a larger plate or part of a salad bar. Please give me more information.
It will be made like a tuna salad at one scoop per person. I will be using real crabmeat in the can. I believe the can is 16oz.
Rosie, even fancy restaurants consider 3 ounces of real crab meat a good serving, and 2 is very usual for luncheon salads. They usually spread it across the top of the salad to make it look like more. If you make a tuna salad type dish, the usual way is to mix it with hard-cooked egg and a snazzy dressing, such as a Louis dressing (the pinkish one) or a remoulade (the slightly mustardy one). Here are some proportions for 8-12 servings:

1 pound crab
6 hard cooked eggs
1 cup dressing or top quality mayo
1 teaspoon horseradish OR Old Bay seasoning (in the refrigerator case) OR 1-2 tablespoons mustard
1/4 to 1/2 cup chopped green onion (if you use white or purple onion, pour boiling water over to make the flavor milder)
may add up to 3 cups appropriate vegetable, (diced celery, peas, corn, diced carrot, avocado, bell pepper etc) to increase volume

paprika, dill, salt and pepper to taste- takes more with more veggies

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