Crab And Grapefruit Salad Recipes

Steps:

• Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.

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.

Steps:

• MAKE THE CRAB BALLS:
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderately low heat until softened, about 4 minutes.
• In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth.
• Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes.
• Remove from the heat and let cool to room temperature.
• Stir in the crabmeat and season with salt.
• Roll rounded tablespoons of the mixture into 20 small balls.
• Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
• In a large bowl, toss the panko with the sesame seeds.
• In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth.
• Dip the frozen crab balls into the egg mixture, letting any excess drip off.
• Dredge the crab balls in the panko mixture to coat thoroughly.
• Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
• MAKE THE GRAPEFRUIT SALAD:
• In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves.
• Strain into a small bowl.
• Peel the grapefruits with a sharp knife, removing all of the bitter white pith.
• Cut in between the membranes to release the grapefruit sections.
• Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
• Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile.
• Let stand for 5 minutes.
• In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
• In a medium saucepan, heat 1 1/2 inches of oil to 300°F
• Set a rack over a baking sheet.
• Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
• Mound the grapefruit salad in shallow bowls or plates.
• Arrange the crab balls next to the grapefruit.
• Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
• *WINE PAIRING:. The tart-spicy-sweet combination in these crab balls pairs nicely with a white that has a touch of sweetness, like an off-dry Riesling.

Steps:

• With a small paring knife, peel and section the grapefruits, saving any juice.
• In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
• Add the crabmeat, tossing to combine.
• Add the water cress, endive and grapefruit sections and toss.
• Serve the salad on a bed of Bibb lettuce.