Warm Alaskan King Crab With Mushroom Salad Recipes

STEAMED ALASKA KING CRAB WITH CHARDONNAY-LEMON-HERB SPLASH

Steamed Alaska King Crab with Chardonnay-Lemon-Herb Splash image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 pounds Alaska King Crab legs, thawed or frozen
1 cup Chardonnay
1 cup water
1 lemon, cut into 8 slices
Chardonnay-Lemon-Herb Splash (recipe follows)
Chardonnay-Lemon-Herb Splash:
6 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons Chardonnay
2 teaspoons minced lemon zest
2 teaspoons minced fresh rosemary
1 Tablespoon minced fresh basil
1 Tablespoon minced parsley
1/8 teaspoon dried red pepper flakes
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
Mix all the ingredients well.
Makes 3/4 cup

WARM ALASKAN KING CRAB WITH MUSHROOM SALAD

Warm Alaskan King Crab With Mushroom Salad image

Provided by Melissa Clark

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2/3 cup large pearl tapioca
Salt
4 bunches shiso leaves, available at Japanese markets
1 bunch chives
1/3 cup peanut oil
3 tablespoons rice-wine vinegar
8 large cremini mushrooms, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
8 ounces cooked Alaskan king crab meat, cleaned

Steps:

Bring a large pot of water to a boil. Add the tapioca, lower the heat, and simmer until tapioca is tender, about 1 hour. After 45 minutes, add a large pinch of salt. Drain tapioca, and rinse well under cold water.
Place 3 bunches of the shiso leaves, chives, peanut oil and rice-wine vinegar in a blender, and blend until smooth. Season with salt to taste. In a medium bowl, combine half the shiso-chive puree with the tapioca, and toss well. Reserve remaining puree for garnish.
In a medium bowl, combine mushrooms, olive oil and lemon juice, and toss well.
Melt butter in a small saucepan, and add the crab. Saute until crab is heated through, about 1 minute.
Chop remaining shiso, and stir into tapioca mixture. To serve, divide tapioca among 4 plates, and top with mushrooms and then with warm crab. Serve immediately.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 27 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED CRAB MEAT AND MUSHROOM SALAD

Curried Crab Meat and Mushroom Salad image

Categories Salad Mushroom No-Cook Quick & Easy Crab Curry Gourmet

Yield Serves 8

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
4 teaspoons curry powder, or to taste
2 teaspoons minced fresh tarragon, or to taste, plus tarragon sprigs for garnish
1 1/2 pounds king crab meat, picked over
1/2 pound small white mushrooms, sliced thin
4 tablespoons fresh lemon juice
6 ribs of celery, cut into matchsticks and soaked in a bowl of ice and cold water for about 20 minutes

Steps:

In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.

ALASKAN CRAB SALAD

Alaskan Crab Salad image

Make and share this Alaskan Crab Salad recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
2 teaspoons prepared white horseradish
1 teaspoon chili sauce
1 teaspoon grated onion
1/4 teaspoon chopped fresh dill
1/4 teaspoon Worcestershire sauce
6 ounces canned crab
4 -6 leaves red leaf lettuce
12 slices seedless European cucumber
1 tablespoon salmon roe

Steps:

In a medium bowl, whisk together mayo, horseradish, chili sauce, onion, chopped dill and Worcestershire. Add crab and toss gently.
Mound salad on 2 lettuce lined plates. Surround with cucumber slices, sprinkle with caviar.

Nutrition Facts : Calories 209.7, Fat 11.2, SaturatedFat 1.7, Cholesterol 84, Sodium 535.2, Carbohydrate 9.9, Fiber 0.7, Sugar 2.9, Protein 17.2

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