Danny Zs Spicy Crab Salad Recipes

Steps:

• Place the crabmeat in a bowl and add the mayonnaise, shallots,
• cilantro, chili sauce, and lime juice. Mix gently to combine
• the ingredients without breaking up the large lumps of crabmeat.
• Taste and adjust the seasoning with salt and pepper.

Steps:

• Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

Steps:

• Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.

Steps:

• In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
• For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
• Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.

Steps:

• Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
• Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.