Tarragon Crab Salad Recipes

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CRAB SALAD



Crab Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

  • In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  • In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
  • Serve on toasted rolls or on a bed of lettuce.

CRAB SALAD



Crab Salad image

This is an elegant salad in which an abundance of colorful, crunchy vegetables really picks up the flavor of the crab. Spiked with lemon juice and lightly bound with mayonnaise, it can be an entrée served over fresh greens or a great sandwich filling.

Yield serves 4 to 6

Number Of Ingredients 10

1 pound fresh crabmeat, picked clean of all shells and cartilage
3 tablespoons finely chopped red onion
1 tablespoon finely diced red bell pepper
2 tablespoons shredded carrot
1 tablespoon finely chopped celery
1/2 teaspoon finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 cup mayonnaise, homemade (page 284) or store-bought
Kosher salt and freshly ground black pepper to taste

Steps:

  • Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
  • Stir together the lemon juice and mayonnaise in a small bowl.
  • Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you're not serving the salad right away, cover and refrigerate it for up to 6 hours.)

MARINATED CRAB SALAD



Marinated Crab Salad image

Provided by Alton Brown

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges

Steps:

  • In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
  • Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

TARRAGON CRAB SALAD



Tarragon Crab Salad image

Recipe from Epicurius. Posted to get nutritional values. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Nado2003

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large egg yolk
1 tablespoon white wine vinegar
1 tablespoon water
3 tablespoons olive oil (mild)
1 lb lump crabmeat, picked over
2 teaspoons tarragon (chopped)
3 tablespoons chives (chopped)
2 large tomatoes, sliced thick (1 1/2 to 2 pounds total)
3 cups romaine lettuce (leaves, baby)

Steps:

  • Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
  • Toss crabmeat with dressing, tarragon, and chives.
  • Season tomatoes with salt and serve topped with romaine and crab.
  • Serve with: a toasted baguette.
  • Cooks' notes: The egg yolk in this recipe is not cooked.

Nutrition Facts : Calories 253.5, Fat 13, SaturatedFat 2.1, Cholesterol 138.5, Sodium 438.4, Carbohydrate 6.5, Fiber 2, Sugar 2.9, Protein 27.5

CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT



Crab Salad With Cilantro, Tarragon and Grapefruit image

Provided by Julia Moskin

Categories     easy, quick, salads and dressings, appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

1/2 pound lump crab meat
2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
1 tablespoon minced cilantro
1 tablespoon minced fresh tarragon
Freshly grated zest of 1/2 pink grapefruit
Salt to taste

Steps:

  • In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE



Crab-Meat Salad With Tarragon Mayonnaise image

Provided by Moira Hodgson

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 egg yolk
1 tablespoon Dijon mustard
2 to 3 tablespoons lemon or lime juice
1/2 to 3/4 cup safflower oil
About 1/4 cup extra-virgin olive oil
2 tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1 pound fresh crab meat
1 head bib lettuce, washed and spin-dried
1 ripe avocado, peeled and sliced
1 pint baby tomatoes, halved

Steps:

  • Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
  • When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
  • Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams

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