Peach And Crab Salad With Mesclun And Herbs Recipes
PEACH AND CRAB SALAD WITH MESCLUN AND HERBS
Peaches bring out the subtle sweetness of crab, while a drizzle of orange-coriander syrup and thin slices of chile add some spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Make the syrup: Bring orange juice, sugar, and coriander to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let cool, covered, for about 30 minutes. Strain mixture through a fine sieve into a bowl, and stir in lime juice.
- Make the salad: Combine peaches, chile, shallot, mint strips, and 1 cup orange-coriander syrup in a bowl. Let stand for 30 minutes.
- Drizzle crab with oil in a bowl, and season with salt and pepper. Transfer peach mixture to bowl with crab using a slotted spoon; reserve syrup. Add mesclun, basil, and remaining tablespoon mint leaves, and gently toss. Drizzle 1/2 cup reserved syrup and some more oil over top of salad. Season with salt and pepper. Serve with baguette.
CUCUMBER AND PEACH SALAD WITH HERBS
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Provided by Kelly Mariani
Categories Bon Appétit Side Salad Cucumber Summer Peach Basil Mint Quick & Easy Quick and Healthy Feta Soy Free Peanut Free Tree Nut Free Vegetarian Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Vinaigrette:
- Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
- Salad and assembly:
- Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
- Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
- Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
EASY 1970S CRAB AND PASTA SALAD
I remember eating this as a kid in the 70s. It was delicious!
Provided by LynJudd
Time 8h10m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and transfer to a mixing bowl.
- Mix crab and lemon juice into the pasta, followed by water chestnuts, mayonnaise, onion, salt, and pepper.
- Cover and refrigerate, 8 hours, or overnight.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 36.4 g, Cholesterol 50.4 mg, Fat 34.3 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 5.1 g, Sodium 418.3 mg, Sugar 3 g
PEA AND CRAB SALAD
Imitation crab, peas and bacon blend beautifully in this salad. A great salad to use for any holiday dinner or just for a spring salad.
Provided by LAURIE_MEINERTS
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
- In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 29.6 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 1522 mg, Sugar 12 g
LEMONY "CRAB" ROLLS WITH MESCLUN SALAD AND OLD BAY POTATO CHIPS
This fun adaptation of a classic Cape Cod-style lobster roll features imitation crabmeat (aka "kani" or "krab"). Lemon juice and mayonnaise gives the roll lots of flavor while celery adds a delightful crunch. The accompanying mixed greens and warm, Old Bay-spiced chips round out this perfect summer meal.
Provided by Justin Chapple
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Preheat a griddle or large skillet to medium heat.
- In a large bowl, mix the mayonnaise with 1 1/2 tablespoons of the lemon juice. Add the crabmeat and chopped celery and mix well. Season with salt and pepper and mix again. Fold in the chives and celery leaves. Refrigerate or set over ice while you prepare the chips, buns and mesclun salad.
- Spread the chips on a large rimmed baking sheet. Bake on the center rack until hot, 4 to 6 minutes. Remove from the oven and sprinkle generously with Old Bay seasoning.
- Meanwhile, melt the butter on the griddle or in the skillet. Working in batches if necessary, carefully open the buns and cook them split-side down until golden, 1 to 2 minutes. Transfer to plates or a platter.
- In another large bowl, toss the mesclun with the olive oil and the remaining 1 tablespoon of lemon juice; season with salt and pepper.
- Fill the toasted buns with the crab salad. Serve with the chips and mesclun salad.
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