CURRY CRAB SALAD
Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.
Provided by Kittencalrecipezazz
Categories Crab
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix all ingredients.
- Let sit in fridge for 3 or more hours before using to blend flavors.
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
CURRIED CRAB MEAT AND MUSHROOM SALAD
Steps:
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.
CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
CURRIED CRAB SALAD
This makes 6 individual salads. Serve on lettuce leaves. From "The Art of German Cooking" Cookbook.
Provided by Aroostook
Categories Crab
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toss crab and rice together.
- Add curry powder to mayonnaise and sour cream.
- Blend well.
- Stir into crab mixture.
- Sprinkle chopped eggs with lemon juice, salt and chives.
- Add to crab mixture.
- Serve on lettuce leaves.
CURRIED CRAB AND WATERMELON SALAD WITH ARUGULA
Make and share this Curried Crab and Watermelon Salad With Arugula recipe from Food.com.
Provided by xtine
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool.
- Scrape the onion-curry mixture into a food processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. Gently fold the crabmeat into the curried mayonnaise and season with salt and pepper.
- Cut each slice of watermelon into triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. Mound the crab salad on top of the watermelon triangles.
- In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. Place on top of the crabmeat and serve.
Nutrition Facts : Calories 422.8, Fat 21.9, SaturatedFat 3.1, Cholesterol 93.7, Sodium 641.3, Carbohydrate 31.8, Fiber 1.7, Sugar 20.3, Protein 27.5
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