Crab With Cantaloupe And Caviar Sea Salad Recipes

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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

CALIFORNIA CRAB SALAD



California Crab Salad image

Signature California ingredients and flavorful spices are the secret to this taste sensation I developed. I'm always asked to bring this to parties or family celebrations.

Provided by Marla Swoffer

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces surimi (imitation crab)
1 avocado
1 (10 ounce) can black olives
1 tablespoon red onion, chopped finely
2 tablespoons celery, chopped (optional)
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 1/2 teaspoons dill (dried dill weed)
1 dash Worcestershire sauce
1/2 cup mayonnaise
salt and pepper

Steps:

  • Flake crab with 1 t lemon juice in large bowl.
  • Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
  • Stir until mixed.
  • Stir in mayonnaise (adjust amount according to taste).
  • Add salt and pepper to taste.
  • Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
  • Gently stir avocados and olives into the salad.
  • Taste and adjust seasonings as needed.
  • Serve or refrigerate for several hours.

Nutrition Facts : Calories 391.7, Fat 25.8, SaturatedFat 3.7, Cholesterol 41.7, Sodium 980.5, Carbohydrate 24.1, Fiber 5.7, Sugar 2.4, Protein 19.3

CRACKED CRAB WITH CAVIAR DIPPING SAUCE



Cracked Crab with Caviar Dipping Sauce image

Categories     Dairy     Shellfish     Picnic     Mayonnaise     Lemon     Crab     Winter     Engagement Party     Party     Sour Cream     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1/2 cup sour cream
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
Hot pepper sauce
2 ounces imported black caviar
2 cooked whole Dungeness crabs, legs and body separated, cracked
Toasted sourdough bread

Steps:

  • Whisk first 3 ingredients in medium bowl. Season to taste with hot pepper sauce. Fold in black caviar. Divide sauce between 2 ramekins. Serve crabs with dipping sauce and toast.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD



Jean-Georges Vongerichten's Crab Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17

1 cup minus 2 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons cumin seeds
2/3 cup white-wine vinegar
1 1/2 tablespoons melted butter
3 tablespoons water
1 1/2 pounds crab meat
2 small ripe tomatoes, cored and quartered
1 1/2 shallots, peeled and coarsely chopped
1 large clove garlic, peeled and chopped
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
3 fresh basil leaves
Kosher salt and freshly ground black pepper to taste
2 bunches of mache, about 2 cups, rinsed
1 1/2 mangoes, peeled and cut into -inch dice

Steps:

  • To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
  • Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
  • To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
  • Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 17 grams, TransFat 0 grams

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB



Seafood Trio W/Shrimp, Scallops and Crab image

This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Provided by Rare Affaire

Categories     Crab

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 1/2 tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
1/4 cup panko breadcrumbs (optional) or 1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  • Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  • Add flour and stir until all oil is absorbed, forming a heavy paste.
  • Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  • Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  • Add 1/2 of the clam juice, repeating the process.
  • Stir in the wine.
  • Stir in the cream.
  • Add cayenne and white pepper.
  • Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  • Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  • Add parsley and stir to incorporate.
  • Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  • Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  • Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
  • If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  • Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  • Remove from oven and allow to rest for 5 minutes before serving.

EASY SEAFOOD SALAD



Easy Seafood Salad image

This easy seafood salad was inspired by a dish I had in the Bahamas that featured conch. I substituted crab and shrimp and like it even more! -Cindy Heyd, Edmond, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 medium orange
1 medium lemon
1 medium lime
1/2 pound peeled and deveined cooked shrimp (31-40 per pound), coarsely chopped
1/2 pound refrigerated fresh or imitation crabmeat, coarsely chopped
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped sweet red pepper
Shredded lettuce
Assorted crackers

Steps:

  • Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 141mg cholesterol, Sodium 309mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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