Crab Salad With Mustard Phyllo Crisps And A Tomato Basil Vinaigrette Recipes

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CRAB SALAD WITH MUSTARD PHYLLO CRISPS AND A TOMATO BASIL VINAIGRETTE

Provided by Michael Symon : Food Network

Number Of Ingredients 12



Crab Salad with Mustard Phyllo Crisps and a Tomato Basil Vinaigrette image

Steps:

  • Melt butter with grain mustard and set aside. Lay phyllo out in sheets, brush first sheet with butter, place second sheet on top and repeat process. Cut into 12 even size squares and place on baking sheet and bake in a preheated oven at 400 degrees until golden brown and set aside. In a food processor puree garlic, shallots, basil, and tomato, add rice vinegar and puree until smooth. Emulsify by slowly adding in the olive oil. Taste for seasoning and set aside. Combine crab, papaya and dressing being careful not to overwork the crab. Using 2 phyllo squares to an order, layer crab and phyllo to form a tower. Garnish with chives, basil, or the edible green of your choice.;

3 tablespoons whole unsalted butter
1 teaspoon grain mustard
2 sheets phyllo dough
1 clove blanched garlic
2 shallots, minced
3 leaves freah basil
1 Roma tomato, peeled and seeded
10 ounces rice vinegar
2 ounces extra virgin olive oil
Salt and pepper, to taste
1 1/2 pounds fresh lump crab meat
1 papaya, cut in small dice

SOFT-SHELL CRABS WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE

Categories     Leafy Green     Shellfish     Marinate     Sauté     High Fiber     Seafood     Crab     Spinach     Spring     Summer

Yield Serves 4

Number Of Ingredients 20



Soft-Shell Crabs with Wilted Spinach and Warm Tomato-Basil Vinaigrette image

Steps:

  • Make soft-shelled crabs:
  • Preheat oven to 350°F.
  • Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
  • Make warm herb vinaigrette:
  • In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
  • When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
  • Make wilted spinach:
  • Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
  • Serve:
  • Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
  • To properly clean a soft-shelled crab:
  • Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.

For the soft-shell crabs
8 soft shell crabs, cleaned (See note)
1 cup milk
flour for dusting
2 tablespoons unsalted butter
1 tablespoon olive oil
For the warm tomato-basil vinaigrette
1 cup red pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1 cup yellow pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1/2 cup red beefsteak tomato cut in 1-inch dice
1/2 cup yellow beefsteak tomato cut in 1-inch dice
1 shallot minced
1/4 cup fresh basil leaves, cut julienne
1/3-1/2 cup extra virgin olive oil, to taste
1/4 cup balsamic vinegar
1 teaspoon fresh lemon juice
salt and freshly ground black pepper, to taste
For the wilted spinach
1 pound fresh spinach, rinsed well and stems trimmed
1 tablespoon olive oil

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17



Jean-Georges Vongerichten's Crab Salad image

Steps:

  • To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
  • Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
  • To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
  • Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 17 grams, TransFat 0 grams

1 cup minus 2 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons cumin seeds
2/3 cup white-wine vinegar
1 1/2 tablespoons melted butter
3 tablespoons water
1 1/2 pounds crab meat
2 small ripe tomatoes, cored and quartered
1 1/2 shallots, peeled and coarsely chopped
1 large clove garlic, peeled and chopped
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
3 fresh basil leaves
Kosher salt and freshly ground black pepper to taste
2 bunches of mache, about 2 cups, rinsed
1 1/2 mangoes, peeled and cut into -inch dice

FRESH TOMATO AND CRAB SALAD

As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!

Provided by januarybride

Categories     Crab

Time 15m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 10



Fresh Tomato and Crab Salad image

Steps:

  • Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
  • Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
  • Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.

Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6

2 1/2 lbs ripe heirloom tomatoes, cored and chopped
1 lb cooked crabmeat
1/4 cup chopped fresh chives
1/4 cup lemon juice
1 teaspoon lemon zest
salt
white pepper
3/4 cup low-fat sour cream
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard

MEL'S CRAB SALAD

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6



Mel's Crab Salad image

Steps:

  • Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
⅓ cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

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