Crabmeat Corn And Cumin Salad In Endive Spears Food

CURRIED CRAB IN ENDIVE SPEARS

Steps:

• Combine first 4 ingredients in small bowl.
• Mix in crab meat. Season
• to taste with pepper.
• (Can be prepared 8 hours ahead.
• Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
• Sprinkle with cilantro.
• Arrange on platter in spoke pattern and serve.

CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS

Steps:

• Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
• Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

CHILLED CORN AND CRAB SALAD

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

PERFECT SCALLOP FINGER FOOD

Steps:

• Place scallops in bowl.Squeeze limes or lime juice over the scallops until scallops are completely covered in lime juice. Refrigerate scallops in lime juice at least 6 hours. If you do this in the morning, your appetizers will be ready for dinner and only takes seconds to prepare.
• Take egg roll wrappers, Cut 4 squares out of each sheet. Cut in half and then in half again to have uniform sized squares.
• Heat oil in a pan, fry the squares, flipping quickly until light golden brown. (Don't try to put all squares in at once, they fry super quickly and you may burn some trying to cook all of them at once. this only takes a few seconds each. Set squares on a paper towel to drain off excess oil.
• Place bacon on several paper towels and cover with several more paper towels. Put in the microwave for approximately 4 minutes. Check on them because Microwaves vary.
• When ready cut bacon so that each piece of bacon fits on the fried squares. I actually use scissors and cut the bacon, you could break the bacon as well.
• In a small bowl, mix mayonaise and a few drops of chili oil. (add more chili oil if you like things really hot!).
• You are now ready to assemble your appetizer.Take a fried square then place bacon on top, then drain the lime juice from the scallops,place one or two scallops on top of the bacon. Now add a dollop of mayonaise mixture.

CRABMEAT AND ENDIVE SALAD

Steps:

• Make the dressing: Place a fine mesh strainer over a medium bowl. Halve tomatoes and squeeze, cut-side down, over strainer. Using your fingers, scoop out seeds and any remaining juices from tomato into the strainer. You should have about 1/4 cup of "tomato water" in the bowl. Discard solids.
• Add mayonnaise, lemon juice, mustard, cognac, salt, black pepper, cayenne pepper, parsley, chives, and tarragon to bowl with "tomato water"; mix until well combined. Set aside.
• Make the salad: Heat oil in a large skillet over high heat. Add celery and cook, stirring, until celery is still crunchy but no longer raw, about 2 minutes. Season with 1/2 teaspoon salt; transfer celery to a large bowl to cool.
• Trim 1/4 inch from the stem of each endive. Remove large outer leaves and halve each lengthwise. Slice halves crosswise into small strips and add to bowl with celery. Separate small inner leaves of endive and reserve.
• Add crabmeat and dressing to bowl with celery and endive; season with 1/4 teaspoon salt and pepper; gently fold to combine. Spoon salad onto the ends of the reserved endive leaves and serve.