Curried Crab And Watermelon Salad With Arugula Recipes

WATERMELON AND ARUGULA SALAD

Steps:

• Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

CURRY CRAB SALAD

Steps:

• In a bowl mix all ingredients.
• Let sit in fridge for 3 or more hours before using to blend flavors.

CURRIED CRAB AND WATERMELON SALAD WITH ARUGULA

Steps:

• In a small saucepan, heat 1 tablespoon of the olive oil until shimmering. Add the apple, onion, curry and saffron and cook over moderate heat until the onion is softened, about 5 minutes. Remove from the heat and stir in the water; let cool.
• Scrape the onion-curry mixture into a food processor. Add the mayonnaise and process until smooth. Transfer the curried mayonnaise to a medium bowl, add the cilantro and mint. Gently fold the crabmeat into the curried mayonnaise and season with salt and pepper.
• Cut each slice of watermelon into triangles and transfer to plates. Season the watermelon with salt and pepper and sprinkle with 1 teaspoon lime juice. Mound the crab salad on top of the watermelon triangles.
• In another bowl, toss the arugula with the remaining 1 tablespoon of lime juice and the remaining 2 tablespoons of olive oil and season with salt and pepper. Place on top of the crabmeat and serve.

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

ARUGULA AND WATERMELON SALAD

Steps:

• Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

CURRIED CRAB MEAT AND MUSHROOM SALAD

Steps:

• In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

CRAB WITH CRISP BITTER GREENS

Steps:

• Separate the endive leaves, then slice them lengthwise as thinly as you can. Soak the sliced endive in a big bowl of ice water. Meanwhile, remove the outer leaves of the chicory and reserve for another use. Wash four big handfuls of the tender inner chicory leaves. Tear them into bite-size pieces and add to the bowl of ice water. Wash the arugula and add it to the ice water. Set aside for at least 10 minutes, or until ready to use.
• Make the aioli. Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine. Slowly emulsify with 1 cup of the extra-virgin olive oil. If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil. Season with salt to taste. Set aside.
• Season crab with 1 tablespoon aioli, 1/4 cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt. Add diced jalapeño. Set aside.
• Drain the greens, then spin dry using a salad spinner. Transfer them to a large bowl. Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt. Toss thoroughly, and adjust seasoning to taste.
• Scatter about 1/4 cup of the dressed crabmeat on each plate (a scant 1/4 cup). Place a layer of greens atop the crab and then a little more crab again. Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.

CURRIED CRAB SOUP FROM SAVANNAH

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.