FENNEL, CRAB & ORANGE SALAD
A simply beautiful crab salad recipe, with pops of sweet orange, fresh mint and a chilli kick.
Provided by Laura Fyfe
Categories Light meals Jamie Magazine Alfresco Dinner for two Seafood Mains
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
- Peel and slice 1½ oranges, then arrange on a platter.
- Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
- Arrange on the platter with the fennel and crabmeat.
- Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.
Nutrition Facts : Calories 306 calories, Fat 22.3 g fat, SaturatedFat 3.8 g saturated fat, Protein 14.2 g protein, Carbohydrate 13.1 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.9 g salt, Fiber 7.7 g fibre
LEMON GRASS-CRAB-FENNEL SALAD
Steps:
- In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
CRAB AND FENNEL SALAD
Yield Makes 2 (first course) servings
Number Of Ingredients 11
Steps:
- Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
- Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
- Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
- Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
- Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
- Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.
CRAB CAKES WITH DIJONNAISE AND FRISEE, FENNEL AND RADISH SALAD
Steps:
- Preheat the oven to 400 degrees F.
- To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess.
- Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes.
- To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt.
- To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalapeños and chives. Mix to combine, then dress with the vinaigrette.
- To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad.
DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING
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.
CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD
This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat - it tastes so much better than canned. This can be prepped ahead so you can plate up at the last minute
Provided by Barney Desmazery
Categories Side dish, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
- Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
- Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.
Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
CELERY, FENNEL, AND APPLES SALAD WITH DUNGENESS CRAB
From the SF Cronical. I made it for Christmas dinner. It was very good. I think the curry made it! Serve it in a martini glass for an elegant touch.
Provided by HelenG
Categories Crab
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 46.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 16.8, Sodium 106.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.5, Protein 5.5
More about "crab and fennel salad food"
CRAB AND FENNEL SALAD - THE IRISH TIMES
From irishtimes.com
Servings 6Total Time 20 mins
CRAB-FENNEL SALAD | BETTER HOMES & GARDENS
From bhg.com
Total Time 20 minsCalories 176 per serving
- For dressing, in a small bowl stir together yogurt, mayonnaise, milk, and curry powder. If desired, thin dressing with additional milk.
- In a large bowl combine fresh fruit, crabmeat, and fennel; set aside. Divide salad greens or lettuce slices among three salad plates. Top with crabmeat mixture; drizzle with dressing.
CRAB, MANDARIN AND FENNEL SALAD RECIPE | GOOD FOOD
From goodfood.com.au
RICK STEIN’S CORNWALL: CRAB SALAD WITH FENNEL AND SAMPHIRE …
From rickstein.com
FENNEL-AND-ENDIVE SLAW WITH CRAB RECIPE - FOOD AND WINE
From foodandwine.com
SEAFOOD AND FENNEL SALAD - THE WINE BOX GARDENER
From wineboxgardener.com
CRAB & ROASTED FENNEL SALAD - NEWPORT INTERNATIONAL
From newportintl.com
CRAB & FENNEL SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
FENNEL & CRAB PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
CRAB SALAD WITH FENNEL AND SAMPHIRE RECIPE - BBC FOOD
From bbc.co.uk
RESTAURANT WORTHY CRAB SALAD RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
CRAB AND FENNEL SALAD - MEALPLANNERPRO.COM
From mealplannerpro.com
CRAB SALAD, FENNEL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MARINATED CRAB AND FENNEL SALAD WITH ROASTED RED PEPPER
From cookeatshare.com
CRAB AND FENNEL WALDORF SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
FRENCH FRIDAYS: FENNEL, RADISH, ORANGE, AND CRAB SALAD FROM MY …
From eatlivetravelwrite.com
CRAB STUFFED SALMON WITH FENNEL SALAD - LENA'S KITCHEN
From lenaskitchenblog.com
SOFT-SHELL CRABS WITH FENNEL AND MESCLUN SALAD - FOOD & WINE
From foodandwine.com
CRAB CAKES CHIARELLO WITH SHAVED FENNEL SALAD RECIPE RECIPE
From crecipe.com
FISHY DELISHY! CRAB AND FENNEL SALAD WITH GINGER AND LIME …
From dailymail.co.uk
KOHLRABI, APPLE AND FENNEL SALAD WITH CRAB - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LAYERED CRAB SALAD WITH FENNEL | SAQ.COM
From saq.com
MANGO AND FENNEL CRAB SALAD RECIPE | 171 CALORIES | HAPPY FORKS
From happyforks.com
CRAB, ORANGE & FENNEL SALAD RECIPE | WAITROSE
From waitrose.com
CRAB WITH FENNEL SALAD | FOOD TO LOVE
From foodtolove.co.nz
CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD - COOKER APP
From cookerapp.com
FENNEL SALAD WITH CRAB AND ORANGE | SEAFOOD RECIPES | JAMIE …
From pinterest.co.uk
CRAB SALAD WITH CITRUS & FENNEL | CRAB SALAD RECIPE | CRAB MEAT
From northcoastseafoods.com
CRAB AND COUSCOUS SALAD WITH FENNEL AND POMEGRANATE
From foodpairing.com
CRAB WITH FENNEL SALAD - 9KITCHEN - NINE
From kitchen.nine.com.au
SMOKED SALMON WITH CRAB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRAB SALAD WITH FENNEL | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
CRAB SALAD WITH FENNEL, ASPARAGUS & COURGETTE RECIPE
From greatbritishfoodawards.com
JAMIE OLIVER'S 15 MINUTE MEALS: CRACKIN' CRAB BRIKS WITH COUSCOUS …
From cbc.ca
MARY BERRY CRAB AND FENNEL BLINIS RECIPE | BBC2 SIMPLE COMFORTS
From thehappyfoodie.co.uk
CRAB TOAST SALAD WITH FENNEL - WAITROSE
CRAB CLAW SALAD WITH ASPARAGUS AND FENNEL
From irishexaminer.com
SHAVED FENNEL SALAD WITH CRAB AND BLOOD ORANGE FROM CRAB BY …
From cookingbythebook.com
FENNEL, ORANGE AND CRAB SALAD RECIPE - LOVEFOOD.COM
From lovefood.com
CRAB MEAT SALAD WITH FENNEL AND HERBS - SALADS WITH ANASTASIA
From saladswithanastasia.com
10+ FENNEL SALAD RECIPES WITH LOTS OF FLAVOR | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love