Dungeness Crab Salad With Sweet Pea Tendrils And Orange Dressing Recipes

Steps:

• Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
• Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;

Steps:

• To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.
• For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.

Steps:

• Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
• Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
• Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
• Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
• When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
• Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
• Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon.

Steps:

• Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
• Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

Steps:

• Prepare an ice-water bath and set aside. Fill a medium saucepan with water and bring to a boil over high heat; generously salt water and return to a boil. Add snow peas and cook until just tender-crisp. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl. Repeat process with snap and fresh peas. Add pea tendrils to bowl with snow, snap, and fresh peas and set aside.
• In a small bowl, whisk together vinegar and olive oil; season with salt and pepper. Drizzle over pea salad and add crabmeat; toss to combine. Serve.

Steps:

• In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.

Steps:

• Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.

Steps:

• Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
• Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
• Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.