Crab Or Chicken And Fruit Salad Recipes

Steps:

• In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.

Steps:

• In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Steps:

• Mix together strawberries and oranges and chill.
• In medium mixing bowl, stir together mayonnaise, onion, juice, ginger and pepper.
• Gently stir in the crabmeat (or chicken).
• Cover and chill in the freezer about 10 minutes until very cold.
• Toss together the greens, and fruit.
• Arrange on 4 salad serving plates.
• Divide the crab(or chicken) mixture among the salad.
• Sprinkle with pecans.

Steps:

• Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
• Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
• Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

Steps:

• For sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13x9-in. baking dish. Top with remaining sauce., Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.
• Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.
• To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.
• Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.