Caribbean Crabmeat Salad With Creamy Gingered Dressing Recipes

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CARIBBEAN CRABMEAT SALAD WITH CREAMY GINGERED DRESSING



Caribbean Crabmeat Salad With Creamy Gingered Dressing image

This is so delicious and easy to make. Makes a lovely presentation with avocado slices, purple onion rings & mango slices and some nciely fresh baked bread or biscuits. Have served this for a nice luncheon-party & it was received with ooohs & aaahs. It was originally posted in Southern Living, November 1997.

Provided by Manami

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon garlic granules
1 tablespoon dry white wine
1 teaspoon ground ginger
1/4 teaspoon salt
1 pinch sugar
1 lb fresh lump crabmeat
4 plum tomatoes, diced
1 cup seedless cucumber, diced
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
gourmet mixed greens
avocado, thinly sliced
purple onion rings, thinly sliced
mangoes or kiwi, sliced

Steps:

  • Whisk together all dressing ingredients, and chill.
  • Combine crabmeat and next 4 ingredients in a large bowl.
  • Toss with mayonnaise dressing mixture.
  • Serve with greens on serving platter.
  • Garnish, if desired.

CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING



Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories     salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

  • If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  • Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  • Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  • To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

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