Crab Salad - Chef Matt Video Recipe

 Next to lobster, fresh boiled crab is the most luxurious seafood. My nephew, Chef Matt is back with a simple but luscious Crab Salad.

On a visit to Louisiana to see Mom, we came into a few cooked crabs supplied by another nephew, Zak, who worked with a seafood distributor, so the wholesale price was right. The crab's outer shells are removed along with the insides (lungs, gills, etc.). What is left is called a Crab Cluster which includes legs, claws, and the body.

Normally, raw whole crabs are covered in seasoned water (using a package of Crab or Seafood Boil) and boiled for about 15 to 20 minutes. 

Click on any photo to see larger.

When we picked and cleaned half a dozen boiled Crab Clusters there was about a pound of crab meat to work with.

Before the 99c only Stores shut down this year, I managed to nap a few 6-ounce cans of Crab Meat for $1.99 each. Oh well, this may be the last crab I have for a while unless my ship comes in! 

I am a fan of fake Krab. It has the flavor of cooked crab but at bargain basement prices. So if you are a cheap$kate like me, and want to try your hand at a Crab Salad, why not first try it with Krab? My last recipe using Krab was for a Cerviche, and it was a tasty one I make during warm summer patio parties, click here to see how I do it. 

You could also skip all the hard work of peeling a crab body and crab claws with a container or two of picked and cleaned Lump Crabmeat. 

If you use crabmeat in the shell, it takes work to get the flesh out. Now, the crab claws are not too hard to work with, think of them as a pecan or walnut in the shell, break the crab claws with a nutcracker. Crack the claws close to the pincher or joints so when the shell is pulled apart you will reveal the flesh, then it's fairly easy to remove in a large piece. 

The hard part is removing flesh from the body of a crab. Once cooked and cooled, the body is broken into a couple of segments, and then you probe and scrape the white chambers with a small fork and butter knife to remove the tender and sweet flakes of flesh.  

Zak and the Swamp Chef were the designated crab peelers so we made quick time of it, even the Swamp Chef picked, I mean, pitched in.

Same as a typical Tuna Salad, Crab Salad has chopped celery and onion, pickle relish, mayo, mustard, and a squeeze of lemon juice. The main adjustment is how much mayo you will add. It can be creamy or go lite and add less mayo.

 Crab meat will spoil, so it's best to keep it refrigerated until preparation. Keep the finished Crab Salad chilled. Serve on a salad or as a sandwich. I like it on a cracker.

Join my Cajun family and get out any fave crackers, or toasty grain bread, and spread on Chef Matt's creamy and rich (flavor and moneywise) Crab Salad. 

Chef Matt's Crab Salad - VIDEO     Play it here, video runs 5 minutes, 56 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• Crab Meat -1 pound cooked and peeled. If using whole crabs about 3-5 crabs depending on size. Okay to use a container of Lump Crabmeat or a package of Krab (Imitation Crab).
• Onion - half cup chopped.
• Celery - half cup chopped.
• Lemon Juice - from 1 or 2 lemons.
• Sweet Pickle Relish - 2 tablespoons.
• Mayonnaise - 1 cup. Add a couple tablespoons at a time to reach the desired creaminess.
• Creole Mustard - 1 tablespoon, optional. Okay to add any favorite mustard.
• Salt and Pepper - to taste.

*Serve Crab Salad with favorite crackers, carrot or celery slices, on a salad, or in a sandwich.

Directions

Containers of Lump Crab Meat are for sale in cans or plastic containers. Okay to use cooked Lump Crab for an easy version. 

The cheapest Crab Salad is made with fake crab or Krab.

For uncooked fresh crabs, boil submerged in water with Seafood Boil for about 15 to 20 minutes. Crab shells will turn bright orange when they are ready.

Peeling cooked crabs takes time and can be a bit tricky. But as with anything, practice makes perfect. Tools include a nutcracker for the shells, and a small fork and butter knife to remove crab meat from shells.

For this recipe, Chef Matt used Dungeness Crab Clusters that were pre-cooked. The outer shell and internal organs were removed. Claws, legs, and body segments were ready to peel.

Once the boiled crabmeat is removed from the shells, make sure to give the meat one more go-over to remove any small shell pieces. To quote Matt: "Nothing worse than biting into a shell."

Add cooked and peeled Crabmeat, celery, and onion to a bowl. Spoon in sweet pickle relish and mayo. Mix well, but use a light touch so you still have some crab chunks.

Add a little mayo at a time to reach desired creaminess. It's up to you how much mayo to add.

You can add mustard or leave it out. I've had it both ways.

Salt and pepper to taste. I add very little salt, as mayo has some already, but I add plenty of pepper.

Chill Crab Salad until ready to eat. 

Serve Crab Salad on favorite crackers, carrot or celery slices, in half an avocado, on a salad, or as a sandwich.

Swamp Chef Cajun Nachos With Zak - Video Recipe

And now for a brief moment of levity with a tasty recipe, of course. With the Super Bowl right around the corner, you'll want to try my latest Outre Entree, Swamp Chef Nachos!

My nephew Zak lives in Gonzales, Louisiana where my Mom is, too. He has worked in the restaurant business off and on since high school, so he has good taste and he approved my latest recipe, especially after indulging in a bit of puffery, of the cannabis variety...hmmm, maybe that had a bit of influence?

And Swamp Chef Nachos? It is a similar recipe to regular Nachos, with the main difference of adding Crawfish Tails! 

This seafood spin is easy enough to substitute with cheaper small bay shrimp if you don't have access to a one-pound package of cooked Crawfish Tails.

Click on any photo or GIF to see larger.

This recipe video starts simply enough, just a walk in the neighborhood and a chance meeting.

 And who should the Swamp Chef run into but his nephew Zak and his English Mastiff and Lab mix,  Marshall. I bet you can't guess what I'm walking...well you'll have to watch the video!

 If you have been following my food blog then you may remember my nephew Zak. We have collaborated on a couple of recipe videos when I visited him in Louisiana. Click on the recipe names to see our earlier collaborations. Chef Zak's Cajun Style Tuscan Primavera Pasta and Blackened Fish with Sweet Potato Hash (his Mom Brenda, my sister, makes a nagging appearance at the end of the video.)

To quote Zak : "Uncle Swamp Chef for the win, these Cajun Nachos are lit."

You know what Nachos are, right? Happy Hour food at its best. Usually, Nachos are tortilla chips covered in melty cheese, pinto beans, and sometimes taco-style ground beef. A final topping is chopped onion and tomato, or chunky salsa.

My Cajun Nachos are seafood briny and cheesy. I also use a can of Cajun Red Beans.

The overall flavor is like a gooey seafood enchilada, with more crunch from the tortilla chips. 

The Red Beans are a tasty touch and add extra heft to fill you up with veggie protein. Red Beans are a nice substitution for typical Mexican-style Pinto Beans. I picked a local Gonzales, Louisiana brand that has a creamy bean sauce. 

But you can get the same result by heating up regular Red Beans from the can. Add half of the bean broth and as it gets warm just crush a dozen beans or so. Stir with the bean liquid to make a thick sauce, kinda like Mexican refried beans. You can add more or less bean liquid until you reach the desired creaminess. Of course, just whole beans from the can without a creamy sauce will work as well.

Canned beans are easy to find, even Red Beans. If you want to experiment try Black Beans. Regular Pinto Beans are cheap everywhere. Chili With Beans are second best!

I used a mild shredded white queso or cheese. Any favorite cheese is fine, like cheddar, mozzarella, or Monterrey Jack. I get mine cheap at Dollar Tree and 99c only Stores. I start with a pound of shredded cheese but add as much cheese as you like.

Regular corn Tortilla Chips are cheap enough and you can get hefty servings with just one 8-ounce bag.

Of course, the hardest thing to find is a one-pound package of cooked Crawfish Tails. And while not cheap I gotta break my 99-cent rules sometimes. It's okay to use cheaper small cooked Bay Shrimp. Since you are just heating up Nachos, everything is cooked.

I finally top Cajun Nachos with Creole Seasoning and Louisiana Hot Sauce. These last ingredients are optional and it's okay to use any Hot Sauce if you can take the heat! 

As the oven heats up add tortilla chips to a baking pan or dish and layer on the goodies. Pop it in the oven and when the cheese is melty then my Cajun Nachos are ready to eat! Since all the ingredients are cooked you are just heating it up.

My Swamp Chef Cajun Nachos has it all, maybe too much of a good thing, well it's up to you to decide if it's all too much.

Cajun Nachos - Video

Play it here, video runs 5 minutes, 35 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 12 ounces to 1 pound of peeled Crawfish - Small bay shrimp are an easy substitution. Of course, you can add any cooked protein like ground chicken or beef.
• 1 can Red Beans - about 16 ounce can. Mash some beans for a creamy sauce.
• 1 pound Cheese - I used white "quesadilla" shredded cheese. Okay to use any melty type like yellow cheddar or white Monterey Jack cheese, even Velvetta. 
• 1 package of Tortilla Chips - about 8 ounces. I used half-yellow and blue chips for color. Add enough to make 2 or 3 layers of chips in the baking dish or tray, kinda like a lasagna.
• 2 Green Onions chopped - optional for a colorful garnish and extra flavor.
• Louisiana Hot Sauce - optional. To taste, okay to use any favorite hot sauce. Add as little or as much as you can handle.
• 1 teaspoon Cajun Seasoning - optional, and okay to add less, as it's quite salty, like tortilla chips.

Directions

Layer chips on a wide baking dish or pan. I pile on enough for 2 or 3 layers.

Next top with red beans and half the cheese.

Add a layer of crawfish tails or bay shrimp...and more cheese!

Finally, sprinkle on Cajun Seasoning, and drizzle a little Hot Sauce (these steps are optional.)

I add extra cheese on top to keep the crawfish tail meat from drying out. I used white shredded cheese, but okay to use easy-to-get cheddar cheese. You can shred or just slice it, or break it into smallish chunks. Add as much cheese as you can afford, it's up to you.

Bake in a 350-degree oven for 10-15 minutes until cheese is bubbly. Since crawfish are cooked (or almost cooked,) all you are doing is heating up the beans and melting the cheese.

When the cheese is melted and beans heated through, remove from oven and top with chopped green onions, this gives the dish a vibrant green and white color with a little extra veggie crunch. I've had this without green onion, too.

Serve hot with a cold beverage of your choice!