CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING
Provided by Alice Hart
Categories salads and dressings
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
- Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
- Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
- To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams
MEL'S CRAB SALAD
I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.
Provided by Melissa Goff
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g
CRAB WITH CANTALOUPE AND CAVIAR - SEA SALAD
Categories Salad Shellfish Appetizer Side No-Cook Lunch Seafood Crab Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
- Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
- For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.
CRAB AND MELON SALAD
Make and share this Crab and Melon Salad recipe from Food.com.
Provided by Carol in Oregon 2
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all of the salad ingredients together, tossing gently.
- Chill at least 1 hour.
- Combine the dressing ingredients and mix well.
- Pour the dressing over the salad and toss gently.
- Serve immediately.
CRAB & MELON SALAD
This elegant seafood starter is sure to impress - buy freshly picked crab meat or see our step-by-step guide to preparing a whole crab
Provided by Monica Galetti
Categories Starter
Time 26m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the crabmeat with the chilli, a few drops of Tabasco, half the lime juice and the chives, to taste. Reserve any fennel fronds and set aside. Use a mandolin or a very sharp knife to thinly slice the fennel, then place in a bowl of cold water with a few ice cubes in it.
- Cut the bread into wafer-thin slices and place on a baking tray. Drizzle with a little oil and bake for 2-3 mins or until crisp. Blitz the avocado in the small bowl of a food processor until smooth. Add a few drops of Tabasco, the rest of the lime juice and some seasoning, and blitz again.
- Melt the butter in a frying pan and, once foaming, add the cubes of melon. Cook gently for 2-3 mins until warmed through and slightly softened. Set aside to cool a little. Drain the fennel and mix with the preserved lemon, oil, lemon juice and some seasoning.
- To serve, transfer the avocado cream to a piping bag. Snip off the end and pipe swirls onto the plates. Divide the fennel slices between the plates, arranging them in a line. Top with the crab mixture and poke three or four bread wafers in at intervals, so that they stand up. Top with the reserved fennel fronds, then scatter the melon around the plates.
Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
CRABMEAT SALAD IN HALVED HONEDEW MELONS
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine crabmeat, mayonnaise, Puttanesca Sauce, green onions, and Dijon mustard. Toss gently to combine.
- Spoon crab mixture into halved melons and serve.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
WATERMELON AND CRAB SALAD
Steps:
- Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.
- Mint Vinaigrette: In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.
- To Assemble: Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.
SPICY CRAB AND MELON SALAD
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
- Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.
MELON STUFFED WITH CRAB SALAD
Provided by Molly O'Neill
Categories easy, salads and dressings, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes. Let cool. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
- Place 1 melon quarter on each of 4 large plates. Spoon the salad into the hollow of each piece of melon. Sprinkle the remaining mint over the top and serve immediately.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1651 milligrams, Sugar 38 grams, TransFat 0 grams
CRAB (SURIMI) AND MELON SALAD
Don't make this salad unless it's hot outside; the unusual mix of ingredients is ultra refreshing. I originally got this recipe from the wonderful mailing list at worldwiderecipes.com, though I have altered it a bit to my own taste.
Provided by CatlingMex
Categories Lunch/Snacks
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the crab meat or surimi, lime juice, rice, mayonnaise, sour cream, and salt and pepper into a bowl and stir until well mixed.
- Add the melon and stir gently until combined. Serve immediately or refrigerate for up to several hours.
- Serve on a bed of lettuce -- or mix the lettuce in with the rest of the salad before serving.
- Step 1 can be done the day before serving, if desired, and the mixture stored in the refrigerator.
- This makes 2 or 3 main dish servings or 5 or 6 side salad servings.
Nutrition Facts : Calories 532.7, Fat 32.2, SaturatedFat 10.5, Cholesterol 40.6, Sodium 490.6, Carbohydrate 57, Fiber 2.5, Sugar 15.4, Protein 6.7
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