CRAB, GRAPEFRUIT AND WATERCRESS SALAD
The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.
Nutrition Facts : Calories 503 calories, Fat 35g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 816mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 5g fiber), Protein 20g protein.
GRAPEFRUIT CRAB
Steps:
- Preheat broiler. To section grapefruit, cut out core, then cut along the sides of the "shell" and remove fruit, keeping skin intact. Remove membranes. Saute grapefruit sections and peppers in clarified butter on medium heat. Add lemon and crabmeat. Reduce heat to low.
- Spoon saute mixture into grapefruit shells. Spoon mayonnaise on top. Cross 2 pimentos on top of mayonnaise. Broil for 4 minutes.
CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT
Provided by Julia Moskin
Categories easy, quick, salads and dressings, appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB BALLS WITH GRAPEFRUIT SALAD
Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 20 Crab Balls, 4 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE CRAB BALLS:
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderately low heat until softened, about 4 minutes.
- In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth.
- Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes.
- Remove from the heat and let cool to room temperature.
- Stir in the crabmeat and season with salt.
- Roll rounded tablespoons of the mixture into 20 small balls.
- Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
- In a large bowl, toss the panko with the sesame seeds.
- In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth.
- Dip the frozen crab balls into the egg mixture, letting any excess drip off.
- Dredge the crab balls in the panko mixture to coat thoroughly.
- Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
- MAKE THE GRAPEFRUIT SALAD:
- In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves.
- Strain into a small bowl.
- Peel the grapefruits with a sharp knife, removing all of the bitter white pith.
- Cut in between the membranes to release the grapefruit sections.
- Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
- Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile.
- Let stand for 5 minutes.
- In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
- In a medium saucepan, heat 1 1/2 inches of oil to 300°F
- Set a rack over a baking sheet.
- Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
- Mound the grapefruit salad in shallow bowls or plates.
- Arrange the crab balls next to the grapefruit.
- Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
- *WINE PAIRING:. The tart-spicy-sweet combination in these crab balls pairs nicely with a white that has a touch of sweetness, like an off-dry Riesling.
Nutrition Facts : Calories 406.8, Fat 13, SaturatedFat 7.9, Cholesterol 50.7, Sodium 696.9, Carbohydrate 53.9, Fiber 4, Sugar 23.9, Protein 21
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CRAB BALLS WITH GRAPEFRUIT SALAD RECIPE - FOOD & WINE
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5/5 Total Time 45 minsServings 4
- In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 20 small balls. Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
- In a large bowl, toss the panko with the sesame seeds. In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth. Dip the frozen crab balls into the egg mixture, letting any excess drip off. Dredge the crab balls in the panko mixture to coat thoroughly. Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
- In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves. Strain into a small bowl.
- Peel the grapefruits with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the grapefruit sections. Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
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