Jumbo Lump Crab Salad With Plantain Chips And Avocado Recipes

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JUMBO LUMP CRAB TACO, PICKLED CHILES AND AVOCADO



Jumbo Lump Crab Taco, Pickled Chiles and Avocado image

Provided by Michael Symon : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 37

1 pint unpasteurized jumbo lump crabmeat, picked through for shells
1/2 small bunch fresh chives, thinly sliced
2 limes, zested and juiced
Freshly cracked black pepper
Extra-virgin olive oil
3 to 4 pickled Fresno chiles, minced
Kosher salt
2 cloves garlic, smashed and minced
Kosher salt
Freshly cracked black pepper
1 lime, juiced
1 avocado, halved, pitted and peeled
Extra-virgin olive oil
Blended oil, for frying
12 wonton wrappers
Pickled onions, for garnish
Fresh cilantro leaves, for garnish
2 pounds chilies
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves

Steps:

  • In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.
  • To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed.
  • Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
  • Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels.
  • Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves.
  • Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
  • Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
  • Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
  • Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

LUMP CRAB - AVOCADO SALAD



Lump Crab - Avocado Salad image

Inspired by a delicious Crab-Avocado appetizer served at Chicago's famous Gibson's Steakhouse. The key is using good, fresh lump crab meat - I buy mine at Costco and it has always been great.

Provided by cpbaker

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallion, sliced very thin
1/4 small green pepper, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small caper
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper (more or less to taste)
2 ripe avocados

Steps:

  • Lightly toss the chopped vegetables with the crab meat - try to minimize breaking up the lumps.
  • Stir the remaining ingredients together and toss into the crab-vegetable mixture.
  • Chill at least one hour.
  • Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
  • Spoon the crab salad over the avocado halves. Garnish with lemon wedges.

Nutrition Facts : Calories 407, Fat 26.1, SaturatedFat 3.8, Cholesterol 93.7, Sodium 716.6, Carbohydrate 18.1, Fiber 7.2, Sugar 3, Protein 27.9

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