CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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 IN CARROT COULIS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisee with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.
- Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisee. Serve immediately.
CRAB, AVOCADO AND CUCUMBER TIAN WITH GAZPACHO COULIS
Steps:
- In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
- Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
- In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.
PAN SEARED SCALLOPS WITH CRAB SALAD AND CARROT PUREE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.
- Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
- For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.
- If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
- For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.
- For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
- On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
SPICY CRAB SALAD WITH CARROTS AND JICAMA
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 10m
Yield Six servings
Number Of Ingredients 11
Steps:
- Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
- In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
- Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 4 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 466 milligrams, Sugar 3 grams, TransFat 0 grams
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
CARROT COULIS
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over low heat. Add carrot, onion, celery, and leek. Cook, until the vegetables are soft but not brown, 15 to 20 minutes. Add the sachet, and enough chicken stock to cover the vegetables. Bring to a boil, and reduce to a simmer, cooking until almost all of the liquid has evaporated, about 30 minutes.
- Working in batches no larger than 2 cups, puree vegetables in a blender until very smooth. Let stand until cool. Measure 1/2 cup, and add carrot juice. Season with lime juice, salt, pepper, and Tabasco sauce. Reserve remaining puree for another use.
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