Lemony Crab Salad With Baby Greens Recipes

LEMONY CRAB SALAD WITH BABY GREENS

Steps:

• In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
• In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
• Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.

SPICY LEMON CRAB CAKES ON MIXED GREENS

Steps:

• Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
• Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
• Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

CRAB SALAD WITH LEMON-MAYONNAISE DRESSING

Steps:

• Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
• Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
• While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
• Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
• Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
• Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
• Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
• Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.

CRAB SALAD

Steps:

• Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
• Stir together the lemon juice and mayonnaise in a small bowl.
• Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you're not serving the salad right away, cover and refrigerate it for up to 6 hours.)

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.