Dungeness Crab With Fennel Recipes
DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING
Steps:
- Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
- Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
- Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.
CELERY, FENNEL, AND APPLES SALAD WITH DUNGENESS CRAB
From the SF Cronical. I made it for Christmas dinner. It was very good. I think the curry made it! Serve it in a martini glass for an elegant touch.
Provided by HelenG
Categories Crab
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
- Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
- Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
- Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
- When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
- Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
- Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon.
Nutrition Facts : Calories 46.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 16.8, Sodium 106.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.5, Protein 5.5
DUNGENESS CRAB WITH FENNEL
Mexico is blessed with one of the largest coastlines in the world, touching two oceans and two seas. Consequently, it has a very rich and diverse seafood culture. One of the centers for great seafood eating, including crab, is the Atlantic port Veracruz. Seafood vendors populate the market, their counters painted in the hottest tropical colors and the marinated catch of the day displayed in huge sundae glasses. Order mariscos of just one type or mix and match-the vendors compete with one another to make bigger cocktails in their own special way. When shopping for fennel, look for ones with tops intact; they add extra freshness to a recipe and a more complete fennel taste. If you cannot find fennel with tops, garnish with one teaspoon chopped fresh tarragon. For extra splash at a more formal party, slices of black truffles (if you want to splurge) or a few drops of truffle oil add elegance.
Yield makes 12 (5 1/2-inch) tacos
Number Of Ingredients 11
Steps:
- In a large bowl, mix together all of the ingredients except tortillas and garnish and chill in the refrigerator. Serve within 3 to 4 hours.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.
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BOILED DUNGENESS CRAB WITH FENNEL RECIPE | MYRECIPES
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- Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 cup; set both aside for the Fennel-Lemon Tartar Sauce.
- Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.
- Add lemon slices, 1/4 cup salt, and enough cold water to come within 3 inches of the top of the pot. Bring to a boil over high heat.
- While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. (This dulls their senses to make handling them easier. The crab should be well chilled but not frozen; don't leave them in the freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
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