BLACK BEAN BLUE CRABS WITH LOTUS CRAB AND AVOCADO PARFAIT
Provided by Ming Tsai
Time 15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning.
- Plating: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
- In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
- Plating: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
SMOKED SALMON AND PEEKYTOE CRAB PARFAIT
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 39
Steps:
- For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).
HOW TO STEAM A CRAB
Provided by Food Network
Number Of Ingredients 3
Steps:
- Get a black steamer. Put crabs in water. Add seasoning. Put more crabs on top. Let them steam for 40 minutes. When you put them in they are blue-green, but wait until their shells are orange-red and their bellies turn white. Then you can take them out, they're ready to eat.
FANTASTIC CRAB DIP
This recipe can be served hot or cold with a variety of different crackers or bread. It can be placed in a loaf of hollowed out sourdough bread; the bread can be used for dipping. Don't heat dip when in the bread; bread will become soggy. Heat the dip, and then fill bread.
Provided by Lynn Clarke
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 19m
Yield 5
Number Of Ingredients 8
Steps:
- In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
- To serve warm, heat in microwave for 3 to 4 minutes.
Nutrition Facts : Calories 194 calories, Carbohydrate 7.6 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 431.1 mg, Sugar 2.5 g
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