Crabmeat Corn And Cumin Salad In Endive Spears Recipes

CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS

Steps:

• Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
• Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

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.

CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE

Steps:

• For Crab Salad
• Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
• Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For Sauce:
• Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
• Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.

PAPAYA, ENDIVE, AND CRABMEAT SALAD

Steps:

• Whisk together ginger, lime juice, grapeseed oil, and 1/4 teaspoon salt in a large bowl. Add diced papaya, endive, cucumber, and crabmeat; gently toss to combine. Serve immediately.
• (Per Serving)
• Calories: 219
• Saturated Fat: 2.1g
• Unsaturated Fat: 12g
• Cholesterol: .5mg
• Carbohydrates: 8.1g
• Protein: 2.5g
• Sodium: 71.4mg
• Fiber: 1g

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
• Gradually whisk in oil.
• Add crabmeat and toss GENTLY to coat.
• Arrange endive spears on pretty platter.
• Spoon crabmeat atop endive spears.
• Sprinkle with chives.

SOUTHWEST CORN AND CUMIN SALAD

Steps:

• Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
• Cool and refrigerate for at least 1 hour.

CRAB SALAD BITES ON ENDIVE

Steps:

• Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

CURRIED CRAB IN ENDIVE SPEARS

Steps:

• Combine first 4 ingredients in small bowl.
• Mix in crab meat. Season
• to taste with pepper.
• (Can be prepared 8 hours ahead.
• Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
• Sprinkle with cilantro.
• Arrange on platter in spoke pattern and serve.