Recipe Detail

Crab Salad made in a Glass

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  • Brief Description

    A beautiful appetizer - crab salad with pasta and vegetables layered in a glass and refrigerated overnight so it will hold its shape when turned over and and released onto a plate for serving.

  • Main Ingredient


  • Category:  Salads

  • Cuisine:  Seafood

  • Prep Time:  20 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

    Vegetarian Make-Ahead Party

  • Notes:

    Feel free to pick and choose other ingredients according to flavor and color, as desired.

  • Posted By:  bobtinam@gmail.com

  • Posted On:  Jan 22, 2017

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Number of Servings:


  1. - Zesty Italian dressing
  2. - Cooked pasta of choice mixed with cubed tomatoes
  3. - Chiffonade of basil
  4. - micro greens
  5. - shredded Parmesan
  6. - diced squash
  7. - diced zucchini
  8. - chopped pepper medley
  9. - crab meat


Make the salad in an 8, 10, or 12 ounce rocks glass. Start with 1 ounce of dressing in the bottom, then add the other ingredients in layers, choosing ingredients according to flavor and color.

Layer them in, pressing slightly to compress the salad so it holds together. Cover and refrigerate overnight.

To serve, place a 7-inch or larger plate over the glass and slowly turn it over, so that the glass is then upside down on the plate. Slowly remove the glass by lifting straight up, leaving the salad mounded on the plate.

Press down lightly on the center of the salad to knock it over, if desired, then begin eating.


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