Crabsaladwithorangevinaigrette Recipes

HERBED CRAB PASTA SALAD IN VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
• Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GARDEN SALAD WITH ORANGE-DIJON VINAIGRETTE

Steps:

• In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve.

CRAB SALAD WITH ORANGE VINAIGRETTE

Steps:

• Vinaigrette:.
• Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
• Remove from heat and place in refrigerator to cool.
• Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
• Whisk together and season to taste with salt and pepper.
• Set aside.
• Salad:.
• In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
• Place the crab meat in the center of the spinach salad.
• Drizzle the vinaigrette around and lightly over the salad and serve.

IMITATION CRAB SALAD

Steps:

• Cut crab into bite-sized pieces.
• Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
• Place the salad greens on 2 plates for large portions and 3 plates for small portions.
• Divide crab mixture among the plates; sprinkle with the parsley.
• Place lemon wedges on plate.
• Serve.

5-INGREDIENT CRAB SALAD

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

ORANGE CRAB SALAD

Steps:

• In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

Steps:

• To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
• Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
• To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
• Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.