5-INGREDIENT CRAB SALAD
This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.
Provided by PBLAZ
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 11m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
- Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 8.8 g, Cholesterol 30.3 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 540.9 mg, Sugar 3.7 g
CRAB SALAD WITH TOMATO-SAKE GELéE
Provided by Amanda Hesser
Categories salads and dressings, appetizer
Time 25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
- Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
- Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 441 milligrams, Sugar 2 grams, TransFat 0 grams
STONE CRAB SALAD
Provided by Food Network
Categories appetizer
Time 50m
Yield 18 to 20 appetizers
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.
CRAB SALAD WITH TOMATO-SAKE GELEE
Steps:
- 1. Puree the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until verywarm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm. 2. Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates. 3. Unmold half the gelee (reserving the rest for another use--with goat cheese and toasts, for instance) and chop into small pieces. Spoon in line or half moon shape next to the crab. Then spoon the cucumber next to the gelee.
STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE
Provided by Food Network
Categories main-dish
Time P2DT13h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
- Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
- In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.
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