Prosciutto Wrapped Soft Shell Crab Cigars With Shaved Radish And Arugula Salad Recipes

CRAB SALAD BITES ON ENDIVE

Steps:

• Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

SHAVED SALAD WITH PROSCIUTTO BITS

Steps:

• For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.
• For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.
• Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.

PROSCIUTTO-WRAPPED SOFT-SHELL CRAB CIGARS WITH SHAVED RADISH AND ARUGULA SALAD

Steps:

• Season the crabs lightly with salt and pepper on both sides. Lay out the slices of prosciutto with the short end facing you. Place a crab on each of the short ends and roll up, tucking in the claws as you go.
• In a large sauté pan over high heat, heat 2 tablespoons of the olive oil. Add the wrapped crabs and sear for about 2 minutes per side, until the prosciutto is crispy and the crabs are cooked through.
• Dress the radishes and arugula leaves with the remaining 1 tablespoon olive oil and the lemon juice, seasoning to taste with salt and pepper.
• Divide the salad among 4 plates, mounding it slightly. Place a cooked, wrapped crab on top of each. Drizzle with olive oil and serve.