Dungeness Crab Salad With Shaved Fennel Recipes

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CRAB CAKES CHIARELLO WITH SHAVED FENNEL SALAD



Crab Cakes Chiarello with Shaved Fennel Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 47m

Yield 8 servings

Number Of Ingredients 16

2 cups small diced white bread
2 cups prepared mayonnaise
4 egg yolks
4 tablespoons chopped parsley leaves
2 tablespoons minced chives
4 teaspoons Dijon mustard
Dash hot red pepper sauce
1 lemon, juiced
Gray salt
Freshly ground black pepper
2 pounds jumbo lump blue crabmeat
8 tablespoons butter (1 stick)
1 tablespoon crab boil seasoning (recommended: Old Bay)
4 bulbs fennel
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil

Steps:

  • In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
  • Preheat the oven to 425 degrees F.
  • Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
  • Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
  • Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.

CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD



Chilli crab with shaved fennel & parsley salad image

This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat - it tastes so much better than canned. This can be prepped ahead so you can plate up at the last minute

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 20m

Number Of Ingredients 6

2 fennel bulbs , fronds picked, very roughly chopped
finely grated zest and juice 1 lemon
4 tbsp extra virgin olive oil , plus extra for drizzling
300g fresh white crabmeat
1 chilli , deseeded and finely sliced
bunch flat-leaf parsley , leaves picked and chopped once or twice

Steps:

  • Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
  • Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
  • Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.

Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING



Dungeness Crab and Fennel Salad with Creamy Lime Dressing image

Categories     Salad     Blender     No-Cook     Crab     Fennel     Spinach     Summer     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 14

For salad
2 fennel bupounds (anise), stalks discarded
1 pound fresh Dungeness crabmeat, picked over
1/2 pound baby spinach leaves
For dressing
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
1 large egg yolk
1/2 tablespoon mild honey
1/2 teaspoon white pepper
1/2 tablespoon grated lime zest
1/2 cup vegetable oil
1/2 teaspoon sesame oil (not Asian; optional)
Equipment: an adjustable-blade slicer

Steps:

  • Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
  • Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
  • Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

DUNGENESS CRAB SALAD WITH SHAVED FENNEL



DUNGENESS CRAB SALAD WITH SHAVED FENNEL image

Categories     Shellfish     No-Cook

Yield Makes 4 servings

Number Of Ingredients 13

For Salad:
1 lb. cooked Dungeness crabmeat
1 Granny Smith apple cut into small cubes (1/4" thick)
Lemon Dijon Tarragon Mayonnaise (recipe follows)
4 loose cups chiffonade baby greens
1 fennel bulb shaved paper thin with a knife or mandoline
For Mayonnaise:
2 egg yolks
2 heaping tablespoons smooth Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
chopped fresh tarragon
salt and ground white pepper

Steps:

  • To prepare mayonnaise: place egg yolks, dijon mustard, and 1 TBSP fresh lemon juice in a stand mixer. Beat until combined and slowly add 1 cup of olive oil drop by drop until mayonnaise is thick and emulsified. Add 1 more TBSP of lemon juice and 1 more cup of oil slowly. Stir in chopped tarragon, salt, and white pepper to taste. To prepare salad: combine crabmeat, apples, and mayonnaise to taste in a large bowl. Cover four small serving plates each with 1 cup of chiffonade greens. Place a pastry ring or a tuna can with top and bottom cut out in the center of each plate and spoon salad mixture into ring. Gently press to form cake shape and remove ring. Top each salad with a small handful of shaved fennel and serve. Note: For a different presentation lose the pastry ring and chiffonade and just mound the salad mixture on a small bed of mixed green. Fennel fronds and lemon slices make attractive garnishes.

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