Crab With Crisp Bitter Greens Recipes

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CRAB WITH CRISP BITTER GREENS



Crab With Crisp Bitter Greens image

This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula and the tender fall chicory known as puntarelle. I swapped out those greens for a mix of endive and chicory, and the Holland chili pepper she uses at the restaurant for a more accessible jalapeño pepper. The result accentuates the sweetness of the crab, and features a fiery slickness beneath it.

Provided by Sam Sifton

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 Belgian endive
1 head chicory
3 cups arugula (roughly 3 handfuls)
1 egg yolk
1/4 teaspoon minced garlic
1/4 cup plus 2 tablespoons freshly squeezed lemon juice
1 cup plus 4 tablespoons extra-virgin olive oil
Kosher salt, to taste
1 pound crabmeat (approximately 2 cups)
1 small jalapeño pepper, seeded and finely diced (approximately 2 teaspoons)
1 pinch Maldon or other flaky sea salt

Steps:

  • Separate the endive leaves, then slice them lengthwise as thinly as you can. Soak the sliced endive in a big bowl of ice water. Meanwhile, remove the outer leaves of the chicory and reserve for another use. Wash four big handfuls of the tender inner chicory leaves. Tear them into bite-size pieces and add to the bowl of ice water. Wash the arugula and add it to the ice water. Set aside for at least 10 minutes, or until ready to use.
  • Make the aioli. Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine. Slowly emulsify with 1 cup of the extra-virgin olive oil. If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil. Season with salt to taste. Set aside.
  • Season crab with 1 tablespoon aioli, 1/4 cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt. Add diced jalapeño. Set aside.
  • Drain the greens, then spin dry using a salad spinner. Transfer them to a large bowl. Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt. Toss thoroughly, and adjust seasoning to taste.
  • Scatter about 1/4 cup of the dressed crabmeat on each plate (a scant 1/4 cup). Place a layer of greens atop the crab and then a little more crab again. Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 38 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 0 grams, TransFat 0 grams

CRISPY SOFT SHELL CRABS



Crispy Soft Shell Crabs image

Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
1 cup fresh or frozen corn kernels
1 cup drained canned black-eyed peas, rinsed and drained again
1 cup fresh or frozen lima beans, blanched (see page 249)
1 ripe beefsteak tomato, halved, seeded, and diced
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 green onions, green and white parts, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup Wondra flour
Kosher salt and freshly ground black pepper
8 medium soft shell crabs, cleaned
8 tablespoons canola oil
10 tablespoons (1 1/4 sticks) unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
3 tablespoons chopped fresh dill

Steps:

  • To make the succotash, combine the butter and oil in a large sauté pan over high heat and cook until the butter is melted and begins to sizzle. Add the onion and red pepper and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook for 2 minutes.
  • Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
  • Remove from the heat and stir in the lemon zest, green onions, and parsley. Keep warm.
  • To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
  • Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Dredge 2 of the crabs on both sides in the flour and tap off the excess. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total. Wipe the pan out with paper towels and repeat with the remaining oil and crabs. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
  • Wipe out the pan with paper towels and return to the stove over medium heat. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
  • Pour the sauce over the soft shell crabs and serve the succotash on the side.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE



Crab Cakes and Baby Greens with Lemon Vinaigrette image

Categories     Leafy Green     Shellfish     New Year's Eve     Lunch     Crab     Chill     Pan-Fry     Bon Appétit

Yield Serves 10 as first-course

Number Of Ingredients 12

3/4 cup plain dry breadcrumbs
1 pound fresh crabmeat, drained well, picked over
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
Lemon Vinaigrette
Additional chopped fresh chives

Steps:

  • Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
  • Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
  • Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

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