Crab Salad With Romaine Dill Sauce And Sunflower Seeds Recipes
CRAB SALAD WITH ROMAINE, DILL SAUCE, AND SUNFLOWER SEEDS
Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, voted America's Best New Restaurant by Bon Appétit in 2016.
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
- Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
- Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°F. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
- Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
- Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth. With motor running, gradually stream in 1/4 cup sunflower oil followed by guar gum, if using (guar gum will give the sauce body without impacting flavor; if omitting, sauce will be a bit runny but equally tasty); season with salt. Transfer dill sauce to a medium bowl. Cover and chill.
- Prepare a grill for medium-high heat. Lightly drizzle cut sides of romaine with more sunflower oil; season with salt. Grill, cut side down, until grill marks appear but lettuce is still very crunchy, about 45 seconds. (Or char in a grill pan over medium-high.) Transfer to a platter; let cool.
- Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.
- Divide crab mixture among plates. Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl. Arrange over crab; top with dill sprigs and fried sunflower seeds.
- Dill sauce can be made 1 day ahead. Keep chilled.
ROMAINE SALAD WITH A CREAMY DILL DRESSING
Crunchy romaine lettuce with vegetables and a creamy dill dressing. Add vegetables of your choice. I also add cheese, carrots, celery and croutons to mine. Found in a Taste of Home magazine and adapted it a bit for our tastes.
Provided by diner524
Categories Salad Dressings
Time 10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
- In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.
DILLY CRAB SALAD
"This summery seafood salad is one of my husband's favorites," notes Christy Herbert of Muskegon, Michigan. "For a tasty variation, add peas, pimientos or green onions to the colorful mixture."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in crab. Combine the sour cream, mayonnaise and dill; add to pasta mixture and stir to coat. Chill until serving.
Nutrition Facts : Calories 497 calories, Fat 33g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
AWESOME CRAB SALAD WITH DILL
Awesome crab salad. Recipe can be altered to include cooked shrimp and other cooked seafood for an out-of-this-world seafood salad. Prep time is an estimate.
Provided by Claudia Dawn
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Chill.
Nutrition Facts : Calories 132.4, Fat 8.3, SaturatedFat 3.7, Cholesterol 51.3, Sodium 290.9, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 11.2
DILLY ROMAINE SALAD
Fresh dill gives a nice zing and flavor to the dressing for this refreshing salad. I seldom use store-bought dressings anymore, now that I know how easy it is to mix up my own homemade versions. -Catherine Dawe, Kent, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings (1 cup salad dressing).
Number Of Ingredients 14
Steps:
- In a large salad bowl, toss the romaine, cucumber, tomatoes and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.
Nutrition Facts : Calories 109 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 188mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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- Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
- Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
- Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
- Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
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