This Vintage Columbia-Inspired Crab Salad is a slow cooker delight! Lump crab meat melds with a zesty garlic-Worcestershire dressing, Swiss cheese, and olives, evoking the 1905 Salad’s iconic flair. Creamy and tangy, it’s a refreshing yet hearty dish perfect for gatherings or a nostalgic seafood treat.
Recipe Tips and Tricks
- Crab Quality: Use fresh lump crab for the best texture—canned works but drain it well.
- Low Heat: Cook on low to gently warm the crab without toughening it.
- Cheese Timing: Stir in Swiss at the end to keep it melty, not stringy.
- Dressing Balance: Taste the dressing before adding—adjust Worcestershire or lemon for your tang preference.
- Serve Chilled or Warm: Let it cool slightly for a cold salad vibe, or serve warm for comfort.
Why You’ll Love This Recipe
Oh, you’re in for a treat with this Vintage Columbia-Inspired Crab Salad—it’s a slow cooker creation that’ll steal your heart! You’ll love how it takes the zesty, garlicky magic of the Columbia Restaurant’s famous 1905 Salad dressing and pairs it with sweet, tender crab meat for a seafood twist that’s both nostalgic and fresh. The crockpot makes it a breeze, gently warming the flavors together into a creamy, tangy delight that’s effortless yet feels so special. Imagine the nutty Swiss cheese melting in, the briny pop of olives, and that signature Worcestershire kick—all hugging succulent crab in every bite. It’s perfect for a summer picnic, a cozy night in, or wowing guests at a potluck with a dish that nods to Tampa’s culinary legacy while adding a luxurious seafood flair. This recipe is a keeper—simple to make, packed with flavor, and versatile enough to enjoy warm or chilled. You’ll find yourself craving its unique charm time and again!
Vintage Columbia House Crab Salad
Tangy crab salad with Swiss and olives, slow-cooked—Columbia 1905-inspired deliciousness!
Ingredients
- 1 lb lump crab meat, picked over for shells
- ½ cup shredded Swiss cheese
- ½ cup pimiento-stuffed green olives, sliced
- ¼ cup extra virgin olive oil (preferably Spanish)
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ cup mayonnaise
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste (about ¼ teaspoon each)
- Fresh parsley, chopped (for garnish)
Instructions
- Hey there, let’s dive into a Vintage Columbia-Inspired Crab Salad that’ll make your slow cooker the talk of the table! Grab your crockpot and gently add that beautiful lump crab meat—spread it out like a seafood treasure.
- Toss in half the sliced green olives—they’re about to bring that briny zing inspired by the 1905 Salad. In a bowl, whisk together the olive oil, white wine vinegar, Worcestershire sauce, minced garlic, oregano, lemon juice, salt, and pepper until it’s a tangy, golden dressing—give it a quick taste and adjust if you’re feeling sassy! Stir in the mayonnaise until it’s creamy and smooth, then pour this luscious mix over the crab and olives. Give it a gentle stir—don’t break up that crab too much, we want those lovely lumps!
- Pop the lid on, set it to low for 2 hours (or high for 1 if you’re short on time), and let it warm through—your kitchen’s going to smell like a seaside dream with a Tampa twist! When it’s done, the crab should be warm and infused with flavor.
- Stir in the shredded Swiss cheese and the rest of the olives—let it sit with the lid on for 5-10 minutes until the cheese melts into gooey perfection. Scoop it into a serving bowl (or keep it rustic in the crockpot), and sprinkle with fresh parsley for that bright, green finish. Serve it warm for a cozy vibe, or let it cool in the fridge for a chilled salad—either way, grab some crackers, a spoon, or a lettuce leaf and dig into this crabby, Columbia-inspired delight!
Notes
- Keep the heat low—crab toughens if overcooked.
- Stir gently to preserve crab lumps—texture’s key here!
- Great as a dip, sandwich filling, or standalone salad—versatility is its superpower!
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 339Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 89mgSodium 509mgCarbohydrates 8gFiber 1gSugar 1gProtein 17g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Crab Meat: Fresh lump crab is the star—sweet and delicate; canned lump or claw meat subs affordably but check for shells.
- Swiss Cheese: Shredded Swiss adds a nutty meltiness, echoing the 1905 Salad—use fresh-grated for best flavor.
- Green Olives: Pimiento-stuffed Spanish olives bring that briny bite—rinse if too salty.
- Olive Oil: Extra virgin, ideally Spanish, gives the dressing its rich base—key to the Columbia vibe.
- White Wine Vinegar: Mild and tangy, it lifts the dressing—apple cider vinegar swaps in a pinch.
- Worcestershire Sauce: The 1905 secret weapon—Lea & Perrins for authenticity, it adds umami depth.
- Garlic: Freshly minced for bold flavor—don’t skimp, it’s the dressing’s soul.
- Mayonnaise: Ties it all together with creaminess—use full-fat for richness.
Variations and Substitutions
This crab salad loves a tweak! Swap crab for shrimp or lobster for a luxe twist—both play nice with the dressing. No Swiss? Try cheddar or provolone for a different cheesy note. If olives aren’t your vibe, capers or pickles add a similar zing. Can’t find white wine vinegar? Red wine vinegar or lemon juice shifts the tang deliciously. Spice it up with a dash of cayenne or Old Bay, or cool it down with extra mayo or a dollop of sour cream. Gluten-free? It’s naturally there—just check your Worcestershire. Vegetarian? Skip the crab and lean into veggies like celery or bell peppers with the dressing. Serve it over lettuce, in a sandwich, or with crackers—this recipe’s a chameleon, ready to suit your mood or pantry!
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days—flavors meld but crab stays fresh.
- Freezer: Not recommended—crab and mayo don’t freeze well; texture turns watery.
- Reheating: Serve cold or gently warm in the crockpot on low for 20 minutes—avoid high heat.
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