Crab And Fennel Salad Food

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FENNEL, CRAB & ORANGE SALAD



Fennel, crab & orange salad image

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

1 bulb of fennel
2 oranges
2 fresh sprigs of mint
1 ripe avocado
½ a fresh green chilli
100 g white crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil

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



Lemon Grass-Crab-Fennel Salad image

Provided by Ming Tsai

Categories     side-dish

Number Of Ingredients 8

1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemon grass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin

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



Crab and Fennel Salad image

Yield Makes 2 (first course) servings

Number Of Ingredients 11

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Special Equipment
an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

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



Crab Cakes with Dijonnaise and Frisee, Fennel and Radish Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

1/2 cup plus 1/3 cup mayonnaise
2 tablespoons minced shallots
1 tablespoon chopped cilantro
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
Pinch cayenne pepper
Pinch fennel pollen
Pinch seafood seasoning, such as Old Bay
Kosher salt
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1/4 cup plain breadcrumbs
All-purpose flour, for dusting
Canola oil, for frying
2 tablespoons plus 1/2 teaspoon Dijon mustard
3 cornichons, minced (about 1 tablespoon)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 small bulb fennel, thinly sliced on a mandoline
3 radishes, thinly sliced on a mandoline
2 cups frisee lettuce, yellow leaves only
1/2 jalapeño, seeded and thinly sliced
1 small bunch chives, cut into 3-inch pieces (or batons)

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



Dungeness Crab and Fennel Salad with Creamy Lime Dressing image

Categories     Salad     Blender     No-Cook     Crab     Fennel     Spinach     Summer     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 14

For salad
2 fennel bupounds (anise), stalks discarded
1 pound fresh Dungeness crabmeat, picked over
1/2 pound baby spinach leaves
For dressing
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
1 large egg yolk
1/2 tablespoon mild honey
1/2 teaspoon white pepper
1/2 tablespoon grated lime zest
1/2 cup vegetable oil
1/2 teaspoon sesame oil (not Asian; optional)
Equipment: an adjustable-blade slicer

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



Chilli crab with shaved fennel & parsley salad image

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

2 fennel bulbs , fronds picked, very roughly chopped
finely grated zest and juice 1 lemon
4 tbsp extra virgin olive oil , plus extra for drizzling
300g fresh white crabmeat
1 chilli , deseeded and finely sliced
bunch flat-leaf parsley , leaves picked and chopped once or twice

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



Celery, Fennel, and Apples Salad With Dungeness Crab image

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

6 -8 ounces dungeness crabmeat
2 -3 stalks celery
1/2 small fennel bulb
2 tablespoons red onions, diced small
1/4 teaspoon thai yellow curry paste (see Note)
mild extra virgin olive oil
1 1/2 tablespoons prepared mayonnaise
5 -6 teaspoons meyer lemon juice
kosher salt
pepper, to taste
1 small firm sweet apple (like Braeburn, Jonagold or Fuji)
1 1/2 cups packed romaine lettuce, cut into chiffonade
1 lemon, zest of
2 -3 tablespoons tender mixed herbs (flat-leaf parsley, chive, chervil)
6 slices meyer lemons (half-moons)

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

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