The Chew: Layered Crab Cocktail Salad Recipe

The Chew: Layered Crab Cocktail Salad

If you’re panning on taking a trip to the beach, you certainly don’t want to go hungry! Carla Hall showed The Chew viewers how to make a great meal in a jar that you can take with you! She prepared a Layered Crab Cocktail Salad, with a genius technique to keep the salad cold! As if the mason jar wasn’t cool enough, she prepared a cocktail sauce and then froze it, that way you could add the ice cube to the jar and devour it once it melted! That’s one of those tips that makes you wish you thought of it yourself!

Before you head seaside, be sure to click next page and get the recipe for this tasty meal!

The Chew: Layered Crab Cocktail Salad Recipe Ingredients

• 1/2 C tomato puree
• 1 tbsp hot sauce
• 1 lime – juiced
• 1 1//2 C tomato juice
• 3 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• kosher salt and freshly ground black pepper

For the Crab Salad:

• 1 lemon – zested
• 3 tbsp chives – chopped
• 1/4 C olive oil
• celery sticks – to serve
• 3/4 lb jumbo lump crab meat – picked through to remove shells
• 3 tbsp parsley leaves – chopped
• lemon wedges – to garnish
• kosher salt and freshly ground black pepper

For the Romaine Salad:

• 2 tbsp chives – chopped
• 1/4 C celery leaves
• 1 1/2 C romaine – sliced thin
• 2 tbsp parsley – chopped

The Chew: Layered Crab Cocktail Salad Recipe Directions

For the Cocktail Sauce:

1. In a medium-size bowl, add tomato puree, tomato juice, Worcestershire sauce, lime juice, hot sauce, and horseradish
2. Mix to combine, then season with salt and pepper
3. Divide the sauce between ice cube strays and freeze until solid (about 2 hours)

For the Crab Salad:

1. In a large bowl, add the lemon zest, crab meat, olive oil, chives, and parsley
2. Toss until combined then season with salt and pepper

For the Romaine Salad:

1. In a large bowl, add the romaine, parsley, chives, and celery leaves
2. Toss to combine

To Assemble:

1. Put two ice cube in the bottom of 4 12-oz mason jars
2. Divide evenly with the crab salad, then top with romaine salad
3. Once the ice has melted, shake the mason jar and serve
4. Serve with lemon wedges and celery sticks