Peekytoe Crab Salad With Spring Vegetables Recipes

PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE

Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

12 ounces lump crab meat
1 tablespoon chives, sliced
1 tablespoon tomatoes, peeled, seeded and small dice
1/4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons basic vinaigrette (see recipe)
Fine sea salt and freshly ground white pepper to taste
3 to 4 green tomatoes, peeled, seeded and minced
1/2 teaspoon minced lemon zest
2 tablespoons lemon oil
Fine sea salt and freshly ground white pepper to taste
4 to 5 ripe red tomatoes, blended and strained
2 tablespoons olive oil
3 tablespoons Banyuls vinegar or to taste
Fine sea salt and freshly ground pepper to taste

Steps:

To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.

PEEKYTOE CRAB SALAD WITH SPRING VEGETABLES

Peekytoe Crab Salad with Spring Vegetables image

Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 16

Ingredients

8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
3 large asparagus spears, thinly sliced lengthwise on a mandoline
6 ramps, trimmed and cut on the bias into 1-inch pieces
1 baby zucchini, thinly sliced lengthwise on a mandoline
3 tablespoons shelled fresh English peas
3 tablespoons shelled fava beans
1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
2 cups peekytoe crab meat, picked through for shells
1/4 cup Cumin Mayonnaise
2 tablespoons olive oil
16 lily bulb petals, for serving
4 tricolor radishes, thinly sliced, for serving
4 nasturtium flower buds
1/2 red chile, such as Fresno, sliced crosswise
Floral Vinaigrette
Coarse sea salt

Steps:

Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.
In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.

PEA AND CRAB SALAD

Pea and Crab Salad image

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

Ingredients

14 slices bacon
1 ¼ pounds imitation crabmeat, flaked
1 (16 ounce) package frozen green peas
¾ cup mayonnaise, or to taste
2 teaspoons onion powder
1 ½ cups diced tomatoes

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

FLORAL VINAIGRETTE

Floral Vinaigrette image

This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1/2 cup Champagne vinegar
1/4 cup finely chopped shallots
1/2 cup olive oil
1 tablespoon chopped organic roses or nasturtium flowers
1 teaspoon coarse salt

Steps:

Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.

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