Crab Salad Jumbo Shells Food

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
Serve on toasted rolls or on a bed of lettuce.

SOFT-SHELL CRABS WITH SPICED CUCUMBER SALAD

Soft-Shell Crabs With Spiced Cucumber Salad image

As we started tasting the German- and Czech-style American pilsners, Eric Asimov said he'd like a hot dog. No need to stop there. Spicy or fried foods, many kinds of seafood and fish, and barbecue suit these golden, refreshingly bitter beers. I chose soft-shell crabs, crisped with an Indian-style chickpea-flour crust and served over spiced cucumbers. Buy the crabs alive, not frozen. Fish markets will take care of killing and cleaning them. Keep the crabs refrigerated and use them by the next day.The crabs are sold by size, but most markets do not offer choices. You will usually find the larger ones, called "jumbos," which have bodies 5 to 5 1/2 inches across. This recipe is designed for jumbos, with two per person as a main course or one each in a picnic-ready sandwich on a bun slathered with chili-fueled mayonnaise and layered with cucumber salad. Pour another brew and dig in.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 servings, 8 in buns

Number Of Ingredients 16

Ingredients

2 cucumbers, peeled, seeded, sliced thin
2 teaspoons salt
1/2 cup mayonnaise
2 teaspoons sriracha or other red chili paste
6 to 8 tablespoons grapeseed oil or other vegetable oil
1 teaspoon brown mustard seeds
1 tablespoon minced ginger
1/3 cup thinly sliced shallots
1/4 cup minced, seeded red or green chilies, or a mixture
3 tablespoons rice vinegar
1 tablespoon minced fresh mint
2 large eggs
2/3 cup chickpea flour
2 teaspoons curry powder
8 jumbo soft-shell crabs
8 lightly toasted hamburger buns, optional

Steps:

Place cucumbers in a colander, toss with salt and set over a bowl to drain. Mix mayonnaise and sriracha, and set aside in a small serving dish.
Heat 1 tablespoon oil over medium heat in a small skillet and add mustard seeds. When sizzling, add ginger, shallots and chilies. Sauté until shallots soften. Remove from heat, add vinegar and stir. Rinse and drain cucumbers, place in a shallow serving bowl and fold in shallot mixture. Sprinkle with mint.
In a bowl, lightly beat eggs with 1 tablespoon water. Mix chickpea flour and curry powder, and spread on a plate. Dip crabs in egg, then in flour mixture. Heat remaining oil in a large skillet. Add crabs and sauté over medium-high heat until lightly browned, turning once. You may need two shifts. Remove from pan and arrange on cucumber salad.
Serve, with red chili mayonnaise on the side, or serve on buns spread with mayonnaise and piled with salad.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 42 grams, Carbohydrate 19 grams, Fat 50 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams

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