Crab Salad With Romaine Dill Sauce And Sunflower Seeds Recipes
CRAB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
- In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
- Serve on toasted rolls or on a bed of lettuce.
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CRAB WITH ROMAINE, DILL SAUCE, AND SUNFLOWER SEEDS
Web Aug 16, 2016 Divide crab mixture among plates. Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into …
From bonappetit.com
Servings 4Estimated Reading Time 3 mins
From bonappetit.com
Servings 4Estimated Reading Time 3 mins
- Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
- Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
- Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
- Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
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