Crab And Fennel Salad Recipes

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CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD



Chilli crab with shaved fennel & parsley salad image

This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat - it tastes so much better than canned. This can be prepped ahead so you can plate up at the last minute

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 20m

Number Of Ingredients 6

2 fennel bulbs , fronds picked, very roughly chopped
finely grated zest and juice 1 lemon
4 tbsp extra virgin olive oil , plus extra for drizzling
300g fresh white crabmeat
1 chilli , deseeded and finely sliced
bunch flat-leaf parsley , leaves picked and chopped once or twice

Steps:

  • Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
  • Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
  • Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.

Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

CRAB AND FENNEL SALAD



Crab and Fennel Salad image

Yield Makes 2 (first course) servings

Number Of Ingredients 11

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Special Equipment
an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

Steps:

  • Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
  • Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
  • Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
  • Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
  • Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
  • Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING



Dungeness Crab and Fennel Salad with Creamy Lime Dressing image

Categories     Salad     Blender     No-Cook     Crab     Fennel     Spinach     Summer     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 14

For salad
2 fennel bupounds (anise), stalks discarded
1 pound fresh Dungeness crabmeat, picked over
1/2 pound baby spinach leaves
For dressing
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
1 large egg yolk
1/2 tablespoon mild honey
1/2 teaspoon white pepper
1/2 tablespoon grated lime zest
1/2 cup vegetable oil
1/2 teaspoon sesame oil (not Asian; optional)
Equipment: an adjustable-blade slicer

Steps:

  • Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
  • Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
  • Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

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