Crab Salad With Lemon Mayonnaise Dressing Food

CRAB SALAD

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.

CRAB SALAD WITH LEMON-MAYONNAISE DRESSING

Steps:

• Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
• Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
• While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
• Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
• Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
• Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
• Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
• Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.

CRAB SALAD WITH LEMON-MAYONNAISE DRESSING

Steps:

• 1. Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired. 2. Bring a large pot of salted water to a boil. Add the haricots verts and cook for about 1minute; transfer the beans .to the ice-water bath to stop their cooking. Then wrap them in a clean, dry dish towel and refrigerate until ready to use. 3. Meanwhile, dry-toast the walnuts in a small skillet over medium-low heat for 3 minutes, stirring so they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl. 4. Finely grate the zest of 2 lemons, then cut in half and juice 3 halves; reserve the remaining 1/2 lemon for another use. 5. Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and thick. Add up to 2 tablespoons of lemon juice; add a tablespoon of water if a thinner consistency is desired. Add salt and pepper to taste. 6. Use a zester to pulp the garlic cloves, working over a bowl to catch any juices; then add the garlic pulp. 7. Cut the cucumber into 1/2-inchdice and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine. 8. Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice. 9. Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle with the remaining chopped walnuts. Serve immediately with warm bread.

CRAB & CITRUS SALAD WITH CHARDONNAY DRESSING

Steps:

• Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
• Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
• Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

CREAMY CRAB AND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
• In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
• In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.