Dungeness Crab Asparagus Salad With Orange Vinagre Recipes

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing image

Provided by Robert Irvine : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)
1/2 cup pea tendrils
For the crab salad:

Steps:

Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;

DUNGENESS CRAB ASPARAGUS SALAD WITH ORANGE VINAGRE

Dungeness Crab Asparagus Salad with Orange Vinagre image

From Coastal Living Magazine

Provided by Lynette !

Categories Other Salads

Time 20m

Number Of Ingredients 9

Ingredients

1 lb fresh asparagus
1/2 tsp grated orange rind
1/3 c fresh orange juice
3 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1/4 tsp salt
1/8 tsp white pepper, freshly ground
3/4 lb fresh dungeness crab or jumbo lump crabmeat, drained
1/2 c green onion, thinly sliced

Steps:

1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
2. Combine orange rind and next 5 ingredients in a medium bowl. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
3. Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.

ASPARAGUS, CRAB, AND ORANGE SALAD

Asparagus, Crab, and Orange Salad image

Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 pounds asparagus, trimmed
1/2 cup plus 2 tablespoons chopped fresh chives
3 navel oranges
14 ounces lump crabmeat
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1/4 cup Dijon mustard

Steps:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

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