HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING
Steps:
- Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.
MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA
I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.
Provided by pines506
Categories Crab
Time 32m
Yield 18 crab cakes
Number Of Ingredients 22
Steps:
- Crab Cakes:.
- Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
- In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
- Add crabmeat and mix together gently.
- Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
- Cover with plastic wrap and refrigerate for at least an hour.
- Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
- Drain on paper towels.
- Heat remaining butter and oil and repeat with the rest of the crab cakes.
- To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
- Cherry Tomato and Corn Salsa:.
- Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
- Lift corn from water and set aside to cool.
- When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
- Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
- Cover and refrigerate at least 2 hours before serving.
- The salsa will keep in the refrigerator for up to three days.
- Makes about 3 cups of salsa.
Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5
MINI CRAB CAKES WITH AVOCADO SALSA
From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.
Provided by kitty.rock
Categories Lunch/Snacks
Time 40m
Yield 20 crab cakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- Beat the eggs lightly in a bowl.
- Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
- Season, then cover and refrigerate for 30 minutes.
- To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
- Using wet hands, form the crab mixture into 20 small flat cakes.
- Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
- Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
- NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
- IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
Nutrition Facts : Calories 54.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 34, Sodium 90.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.8, Protein 4.1
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