Asparagus Crab And Orange Salad Food

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TEMPURA SOFT SHELL CRAB AND ASPARAGUS WITH YUZU-MAUI ONION SALAD



Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 cups rice flour
1 teaspoon chile powder
2 tablespoons raw sesame seeds
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
12 medium, peeled asparagus
1 maui onion cut into thick 1/2-inch rings
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
1/3 cup yuzu or ponzu or rice wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
4 cups salad mix containing mizuna and tatsoi

Steps:

  • In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
  • In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
  • PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH



Crab Salad with Orange and Oregano on Grilled Sourdough image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 lemon, juiced
1 tablespoon red wine vinegar, a splash
2 tablespoons fresh oregano, stripped from a few sprigs, chopped
2 to 3 tablespoons chopped flat-leaf parsley, a handful of leaves
1/3 cup extra-virgin olive oil, plus more for grilling bread
Salt and pepper
2 (6-ounce) tubs fresh lump crab meat, available at fish counter in larger markets
1 navel orange
1/2 medium red onion, chopped
4 slices, 1/2-inch thick, country sourdough bread

Steps:

  • Preheat a stovetop grill pan over medium high heat.
  • In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper.
  • Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.
  • Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
  • To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

ASPARAGUS & ORANGE SALAD



Asparagus & Orange Salad image

Make and share this Asparagus & Orange Salad recipe from Food.com.

Provided by MrMeanor

Categories     < 15 Mins

Time 15m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 8

2 bunches asparagus
8 ounces mandarin oranges
1/2 cucumber
2 ounces olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
1 tablespoon garlic powder
1 tablespoon italian seasoning

Steps:

  • Blanch Asparagus but leave crunchy.
  • Dice Cucumber.
  • Strain Oranges.
  • Mix Olive Oil, Worcester Sauce, Sesame Oil, Garlic Powder and Italian Season in a mixing bowl.
  • Add Asparagus, Oranges and Cucumber to the mix and mix thoroughly.
  • Place into plastic baggie for marinating.
  • Marinate at least 2 hours or overnight.
  • Serve cold.

Nutrition Facts : Calories 288.6, Fat 21.7, SaturatedFat 3.1, Sodium 120.5, Carbohydrate 22.2, Fiber 6.2, Sugar 10.7, Protein 6.9

CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE



Crab Salad With Asparagus, Avocado, and Lime Vinaigrette image

Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Steps:

  • Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  • Season to taste with salt and pepper; set aside.
  • Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  • As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  • When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  • Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  • In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  • Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  • Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  • Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
  • Garnish with the grapefruit sections and serve.
  • Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9

ASPARAGUS AND CRAB MEAT SALAD



Asparagus and Crab Meat Salad image

Make and share this Asparagus and Crab Meat Salad recipe from Food.com.

Provided by lazyme

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1 1/2 teaspoons shallots, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 lb asparagus, trimmed
8 ounces crabmeat, cooked
4 large boston lettuce leaves or 4 large butter lettuce leaves

Steps:

  • Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
  • Cover and refrigerate until ready to use. (Can be.
  • prepared 3 days ahead.)
  • Cook asparagus in large pot of boiling salted water until crisp tender, about 4 minutes.
  • Transfer to bowl of ice water and cool.
  • Drain and pat dry.
  • Mix crab meat into mayonnaise.
  • Season to taste with salt.
  • Arrange 1 lettuce leaf on each plate.
  • Top with asparagus.
  • Spoon crab meat mayonnaise over and serve.

CRAB AND ASPARAGUS SALAD



Crab and Asparagus Salad image

Make and share this Crab and Asparagus Salad recipe from Food.com.

Provided by Rennug

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1/4 cup hellmanns mayonnaise
3 tablespoons soy sauce
2 cans lump crab
1 tablespoon sugar
1 pinch salt and pepper

Steps:

  • Steam/boil Asparagus for 5 min until nice and pretty green then transfer into bowl of ice water(blanching).
  • mix mayo,soy sauce,sugar salt and pepper until smooth.
  • cut spears in half and drizzle dressing over crab and asparagus folding the mixture together
  • refrigerate for and hour or eat right away.
  • Sprinkle with seaseme seeds if desired.

ASPARAGUS AND CRAB SALAD



Asparagus and Crab Salad image

This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.

Provided by Diane H

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 11

2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
½ pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced

Steps:

  • Preheat an oven to 430 degrees F (225 degrees C).
  • Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  • Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  • Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  • Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g

ASPARAGUS, AVOCADO AND ORANGE SALAD



Asparagus, avocado and orange salad image

Make and share this Asparagus, avocado and orange salad recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs small asparagus spears
2 medium avocados
2 large oranges
3 teaspoons fresh lemon juice
1/2 cup canola oil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 teaspoons Dijon mustard
salt
black pepper
1/2 teaspoon grated orange rind

Steps:

  • Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
  • Stean until JUST tender, no more than 4 or 5 minutes.
  • Plunge into ice water to stop the cooking.
  • Peel the oranges, remove the membrane on segments and cut into chunks.
  • Peel and chop the avocados.
  • Toss the three together with the lemon juice.
  • Whisk the vinaigrette ingredients together.
  • Pour over the salad and lightly pepper and salt-toss and serve.

CRAB SALAD WITH ORANGE VINAIGRETTE



Crab Salad With Orange Vinaigrette image

I found this recipe a few years ago in the newspaper... I absolutely adore it. It is simple and fresh and sure to impress your guests!

Provided by hollyfrolly

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups orange juice, fresh squeezed
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons thyme, fresh, chopped
2 teaspoons garlic, fresh, minced
4 tablespoons basil, fresh, chopped
salt
pepper
2 lbs crabmeat, jumbo lump, shells removed
1 lb spinach, fresh, washed, baby
1/2 cup walnuts, toasted
1 orange, peeled, segmented
1/4 cup red onion, diced

Steps:

  • Vinaigrette:.
  • Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
  • Remove from heat and place in refrigerator to cool.
  • Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
  • Whisk together and season to taste with salt and pepper.
  • Set aside.
  • Salad:.
  • In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
  • Place the crab meat in the center of the spinach salad.
  • Drizzle the vinaigrette around and lightly over the salad and serve.

Nutrition Facts : Calories 657.5, Fat 38.8, SaturatedFat 5, Cholesterol 95.2, Sodium 1988.1, Carbohydrate 31.1, Fiber 5, Sugar 20, Protein 48.8

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

ASPARAGUS, CRAB, AND ORANGE SALAD



Asparagus, Crab, and Orange Salad image

Categories     Salad     Fruit     Mustard     Shellfish     Vegetable     Quick & Easy     Lunch     Orange     Crab     Asparagus     Spring     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds asparagus, trimmed
1/2 cup plus 2 tablespoons chopped fresh chives
3 navel oranges
14 ounces lump crabmeat
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1/4 cup Dijon mustard

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
  • Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
  • Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

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