CRAB SALAD WITH CORN-SHEET SAUCE
Provided by Jonathan Hayes
Categories salads and dressings
Time 1h30m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Cut the corn kernels from the cobs. Set aside 1/4 cup for the garnish. Over a bowl, scrape each cob with the back of a knife to release the juices.
- Place the kernels and juice in a blender. Blend briefly on low to break up the corn, then on high for about 2 minutes to make a purée. If using frozen corn, add 1/4 cup water to the blender. (If the corn will not blend, stop the machine and loosen the kernels with a spoon before trying again.) Strain the purée through a sieve placed over a saucepan and lined with 3 layers of fine cheesecloth. Press on the solids with a ladle to release the juices, then wring out the corn-filled cheesecloth to extract the remaining juices. You should have about 2 1/2 cups corn juice.
- Add the butter, 2 tablespoons sugar and 1/2 teaspoon salt to the saucepan and place over medium-low heat. Season with more sugar and salt to taste. Whisk continually until the butter melts, then stir until the sauce lightly coats the back of a wooden spoon, 12 to 16 minutes. Transfer to a heatproof container and cover with plastic wrap to cool.
- Whisk the cooled sauce until smooth. Cover an 8 1/2 -by-12-inch rimmed cookie sheet with wax paper. (Make sure the cookie sheet fits in the freezer and that its surface is perfectly flat.) Spray the wax paper with cooking oil, then pour the sauce over it in a thin sheet (about $(7$)2-inch thick). Drain off the excess sauce and place the sheet in the freezer. Repeat with a second cookie sheet.
- Combine the coconut milk, curry powder, 1 tablespoon sugar and 1 1/2 teaspoons salt in a small saucepan. Simmer for 3 minutes, stirring constantly. Remove from the heat and chill.
- Cut the avocado slices in half horizontally. Zest the lime, then peel and segment the lime and cut the segments in half horizontally. If using large basil leaves, tear them into small pieces.
- Cut each of the frozen corn sheets into 4 3-by-8-inch rectangles, slicing through the wax paper. Return the cookie sheets to the freezer.
- To serve, arrange a few pieces of crabmeat, avocado and red pepper flat in a 2-by-6-inch area on each of 8 plates. Do not pile the ingredients. Top each salad with a few corn kernels, a little lime zest and basil. Dab with a touch of coconut sauce. Remove a rectangle of corn sauce from the freezer. Peel the wax paper from it as you lay it directly over a salad. Work quickly -- the sauce melts rapidly and will stick to the wax paper unless frozen solid. Do not worry about breaks in the sheet. As the sheet thaws, the sauce will envelope the ingredients below. Garnish with corn kernels, lime zest and basil. Repeat with the remaining 7 salads.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 470 milligrams, Sugar 12 grams, TransFat 0 grams
CHILLED CORN AND CRAB SALAD
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
- Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
- Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.
Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
CORN AND CRAB SALAD
Corn salad has become very popular for last years. It is very easy to make, will bring pleasure to you and your kids as well.
Provided by Witch Doctor
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop boiled eggs and crab sticks.
- Add corn and salt.
- Stir mayonnaise into the salad.
- Mix the salad and refrigerate for 30 minutes.
SHE-CRAB AND CORN SALAD
Provided by Sara Rimer
Categories salads and dressings
Time 20m
Yield Twenty servings
Number Of Ingredients 13
Steps:
- In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
- Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
- In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 6 grams, TransFat 0 grams
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