CONFETTI CRAB SALAD
Make and share this Confetti Crab Salad recipe from Food.com.
Provided by Sydney Mike
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
- Fold in crabmeat, then the bell peppers (& avocado, if using).
- Season with additional salt & pepper, if needed.
- Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!
Nutrition Facts : Calories 269.7, Fat 11.6, SaturatedFat 1.7, Cholesterol 93.7, Sodium 951.8, Carbohydrate 14.5, Fiber 1.6, Sugar 3.3, Protein 27.2
RASPBERRY WALNUT COBBLER
This is such a great all-American recipe and I love the tart raspberries against the flavors of the rich walnuts. I serve this with the nuts sprinkled on top at the last minute. This touch adds a great texture and a last minute burst of flavor. Of course, I love it with ice cream but find that a raspberry sorbet or raspberry sorbet swirled with vanilla ice cream is also fabulous.
Provided by Fisher Nuts
Categories Dessert
Time 1h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
- Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
Nutrition Facts : Calories 384.4, Fat 11.1, SaturatedFat 6.2, Cholesterol 25.4, Sodium 295.8, Carbohydrate 69, Fiber 12.7, Sugar 29, Protein 5.5
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