Crab Salad With Cilantro Tarragon And Grapefruit Recipes
CRAB, CHILLI & PINK GRAPEFRUIT SALAD
This fragrant, zingy little crab salad is super fresh and has a great chilli kick to it
Provided by Jamie Oliver
Categories Light meals Seafood Fruit
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Top and tail the grapefruits. Stand them on one of the flat ends and carefully trim off the skin with a knife, turning the fruit as you go. To segment them, follow the white lines with your knife and gently twist the knife out to remove each segment. Place the segments in a bowl and squeeze all the juice from the centre parts on top.
- Pick through the crabmeat and remove any bits of shell. Place it in a separate bowl with the chilli. Tear over most of the basil leaves then spoon over 2 tablespoons of the grapefruit juice and add 4 teaspoons of extra virgin olive oil. Season with a little bit of salt and a pinch of pepper then gently mix together.
- Add the salad leaves to the bowl with the grapefruit segments, add a lug of extra virgin olive oil and a pinch of salt and pepper, then toss to coat each leaf. Arrange the salad over four plates, top with the grapefruit segments from the bottom of the bowl, followed by equal amounts of the dressed crab, then scatter over the reserved basil leaves. Serve with a glass of crisp white wine.
Nutrition Facts : Calories 109 calories, Fat 5.9 g fat, SaturatedFat 0.8 g saturated fat, Protein 10.4 g protein, Carbohydrate 11.5 g carbohydrate, Sugar 11 g sugar, Sodium 0.59 g salt, Fiber 2.2 g fibre
TARRAGON CRAB SALAD
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Provided by Shelley Wiseman
Categories Salad Blender Tomato No-Cook Quick & Easy Crab Summer Healthy Tarragon Chive Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
- Toss crabmeat with dressing, tarragon, and chives.
- Season tomatoes with salt and serve topped with romaine and crab
CRAB AND CORN PASTA WITH TARRAGON CREAM
Adapted from a recipe in Cuisine Tonight's "Quick and Easy Pasta" edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta.
Provided by Essay33
Categories One Dish Meal
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling water until al dente, drain, set aside.
- Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
- Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
- Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
- Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
- NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.
Nutrition Facts : Calories 495.8, Fat 21.6, SaturatedFat 12.8, Cholesterol 106.3, Sodium 198.6, Carbohydrate 56.1, Fiber 3.2, Sugar 5.3, Protein 18.4
CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT
Provided by Julia Moskin
Categories easy, quick, salads and dressings, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams
CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES
Steps:
- Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.
TARRAGON CRAB SALAD
Recipe from Epicurius. Posted to get nutritional values. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Provided by Nado2003
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
- Toss crabmeat with dressing, tarragon, and chives.
- Season tomatoes with salt and serve topped with romaine and crab.
- Serve with: a toasted baguette.
- Cooks' notes: The egg yolk in this recipe is not cooked.
Nutrition Facts : Calories 253.5, Fat 13, SaturatedFat 2.1, Cholesterol 138.5, Sodium 438.4, Carbohydrate 6.5, Fiber 2, Sugar 2.9, Protein 27.5
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
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- Using a small, sharp knife, cut between the membranes of the grapefruit, releasing the segments into a small bowl.
- In a medium bowl, combine the crabmeat, mayonnaise, lemon juice, tarragon, chives, Tabasco and salt.
- Cut the avocados in half, remove the pits and gently scoop the meat out of the shells, keeping the shape intact.
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- In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 20 small balls. Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
- In a large bowl, toss the panko with the sesame seeds. In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth. Dip the frozen crab balls into the egg mixture, letting any excess drip off. Dredge the crab balls in the panko mixture to coat thoroughly. Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
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- Using a sharp paring knife, peel the skin and bitter white pith from the grapefruits. Working over a bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membranes into the bowl; there should be 1/2 cup.
- In a bowl, mix the onion, soy sauce and lemon juice with 4 tablespoons of the oil. Stir in 1/4 cup of grapefruit juice from the bowl and season with salt. Let stand for 10 minutes.
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- Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. Spoon the dressing over the crab, garnish with the almonds and cilantro and serve.
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