Crab Salad With Mustard Phyllo Crisps And A Tomato Basil Vinaigrette 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.

STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE

Steps:

• Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
• Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
• In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.

PHYLLO CRISP OYSTERS WITH REMOULADE

Steps:

• Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.
• Make the Oysters: Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo.
• Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant.
• Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.
• On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed. Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.

CRAB SALAD WITH MANGO AND MINT

Steps:

• Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun

CRAB SALAD

Steps:

• In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

PHYLLO CUPS WITH CRAB SALAD

Steps:

• Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
• Brush sheet lightly with some of the butter.
• Top with second sheet; brush with butter.
• Repeat with third sheet.
• Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
• Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
• Bake in centre of 400°F oven until golden, 4 to 5 minutes.
• Remove from pan; let cool on rack.
• Repeat with remaining phyllo and butter.
• Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
• In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
• Add crabmeat, mango, green onion and coriander; toss to mix.
• Add avocado; toss to combine.
• Spoon into phyllo cups.

FRESH TOMATO AND CRAB SALAD

Steps:

• Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
• Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
• Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.