Crab Salad With Mustard Phyllo Crisps And A Tomato Basil Vinaigrette Recipes

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

TOMATO-BASIL VINAIGRETTE

Steps:

• Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
• The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

CRAB SALAD WITH YOGURT MUSTARD DRESSING

Steps:

• In a bowl whisk together yogurt, sour cream, paprika, mustard, lemon juice and salt and pepper to taste. Add crab meat, scallion, and celery and toss salad gently.
• Serve salad with toast points.

FRESH TOMATO AND CRAB SALAD

Steps:

• Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
• Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
• Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.

SOFT-SHELL CRABS WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE

Steps:

• Make soft-shelled crabs:
• Preheat oven to 350°F.
• Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
• Make warm herb vinaigrette:
• In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
• When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
• Make wilted spinach:
• Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
• Serve:
• Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
• To properly clean a soft-shelled crab:
• Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.