Crispy Squid And Stone Crab Salad With Red Pepper Mango Vinaigrette Mint Cilantro And Cherry Peppers Recipes

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CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE



Chickpea Crab Salad with Citrus Vinaigrette image

Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup shredded carrot
1/3 cup minced fresh parsley
2 tablespoons pistachios, chopped
1 can (6 ounces) lump crabmeat, drained
3 cups spring mix salad greens

Steps:

  • In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.

CRISPY SQUID AND STONE CRAB SALAD WITH RED PEPPER-MANGO VINAIGRETTE, MINT, CILANTRO AND CHERRY PEPPERS



Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large ripe mango, peeled, pitted and coarsely chopped
1 small roasted red pepper, peeled, seeded and chopped
Juice of 2 fresh limes
3 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)
1/2 cup canola oil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
Honey, to taste
Salt and freshly ground pepper
Peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
Salt and freshly ground black pepper
3/4 pound baby squid, cut into rings
1 1/2 pounds stone crab claws, meat removed and chopped
1/2 pound micro greens
1/4 pound watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, drained and thinly sliced
Cilantro leaves, for garnish
Chopped fresh mint, for garnish

Steps:

  • For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
  • For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
  • Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
  • Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
  • Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.

CRUNCHY CRAB SALAD



Crunchy Crab Salad image

In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 package (10 ounces) frozen peas, thawed
1 cup chopped celery
1 small onion, chopped
3/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon curry powder
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.

Nutrition Facts : Calories 400 calories, Fat 31g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD



Grilled Squid on Spinach, Red Pepper, and Mango Salad image

Categories     Salad     High Fiber     Mango     Squid     Spinach     Bell Pepper     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 10

3/4 lb cleaned small squid
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red bell pepper
5 oz baby spinach, trimmed (3 cups)
1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)
1/4 small red onion, sliced
1 tablespoon fresh lime juice plus 4 lime wedges

Steps:

  • Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
  • Cut sides from bell pepper and brush with 1/2 teaspoon oil.
  • Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
  • Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
  • Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
  • Top salad with squid and serve with lime wedges.

CREAMY CRAB AND RED PEPPER SPREAD



Creamy Crab and Red Pepper Spread image

Get your appetizer on with our Creamy Crab and Red Pepper Spread. Sweet, tender lump crabmeat in a creamy spread with green onions and red peppers makes for an upscale Creamy Crab and Red Pepper Spread.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 1h15m

Yield 18 servings, 2 Tbsp. cheese spread and 5 crackers each

Number Of Ingredients 7

2 green onions, thinly sliced, divided
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 can (6 oz.) lump crabmeat, drained
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 small red pepper, finely chopped
1 Tbsp. GREY POUPON Dijon Mustard
reduced-fat round buttery crackerss

Steps:

  • Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.
  • Refrigerate 1 hour.
  • Top with reserved onions. Serve with crackers.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g

CARIBBEAN CRABMEAT SALAD



Caribbean Crabmeat Salad image

Light and refreshing salad. Very exotic blend of flavors.

Provided by LEIANE

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

3 cups uncooked rotini pasta
1 (8 ounce) package imitation crabmeat, flaked
1 red bell pepper, julienned
1 mango - peeled, seeded, and cubed
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  • Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
  • In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.

Nutrition Facts : Calories 304 calories, Carbohydrate 50.1 g, Cholesterol 11.2 mg, Fat 7.9 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 1.4 g, Sodium 629.3 mg, Sugar 17 g

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