CRAB CEVICHE WITH BLUEBERRIES AND POPCORN
Provided by Sam Talbot
Categories Appetizer Quick & Easy Low/No Sugar Lunch Blueberry Crab Summer Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries.
- To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving.
CUP O' CRAB CEVICHE
Steps:
- In a blender, combine the tomatoes and jalapeno and puree until smooth. Strain the mixture through a fine-mesh sieve; discard the solids. Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper. Refrigerate until chilled, at least 1 hour and up to 1 day.
- In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper. Divide the mixture into 12 small balls.
- Line up 12 chilled 5-ounce juice glasses. Pour 1/4 cup of the tomato liquid into each glass. Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB CEVICHE
This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
Provided by LOUISGUCCI
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g
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