CRAB BALLS WITH GRAPEFRUIT SALAD
Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 20 Crab Balls, 4 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE CRAB BALLS:
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderately low heat until softened, about 4 minutes.
- In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth.
- Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes.
- Remove from the heat and let cool to room temperature.
- Stir in the crabmeat and season with salt.
- Roll rounded tablespoons of the mixture into 20 small balls.
- Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
- In a large bowl, toss the panko with the sesame seeds.
- In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth.
- Dip the frozen crab balls into the egg mixture, letting any excess drip off.
- Dredge the crab balls in the panko mixture to coat thoroughly.
- Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
- MAKE THE GRAPEFRUIT SALAD:
- In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves.
- Strain into a small bowl.
- Peel the grapefruits with a sharp knife, removing all of the bitter white pith.
- Cut in between the membranes to release the grapefruit sections.
- Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
- Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile.
- Let stand for 5 minutes.
- In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
- In a medium saucepan, heat 1 1/2 inches of oil to 300°F
- Set a rack over a baking sheet.
- Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
- Mound the grapefruit salad in shallow bowls or plates.
- Arrange the crab balls next to the grapefruit.
- Pour a puddle of soy syrup on the other side of the crab balls and serve at once.
- *WINE PAIRING:. The tart-spicy-sweet combination in these crab balls pairs nicely with a white that has a touch of sweetness, like an off-dry Riesling.
Nutrition Facts : Calories 406.8, Fat 13, SaturatedFat 7.9, Cholesterol 50.7, Sodium 696.9, Carbohydrate 53.9, Fiber 4, Sugar 23.9, Protein 21
CRAB AND GRAPEFRUIT SALAD
Make and share this Crab and Grapefruit Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a small paring knife, peel and section the grapefruits, saving any juice.
- In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
- Add the crabmeat, tossing to combine.
- Add the water cress, endive and grapefruit sections and toss.
- Serve the salad on a bed of Bibb lettuce.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 37.6, Sodium 973.4, Carbohydrate 26.7, Fiber 4.6, Sugar 1.3, Protein 19.7
FISH SAUCE DIP (NUOC CHAM)
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
- Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.
VIETNAMESE-STYLE BEEF SALAD
Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
- To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium
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