PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE
Steps:
- To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
- To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.
STONE CRAB SALAD
Provided by Food Network
Categories appetizer
Time 50m
Yield 18 to 20 appetizers
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.
FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE
Steps:
- Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
- Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
- For the vinaigrette:
- Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.
EVERGLADES CITY STONE CRAB
Provided by Food Network
Time 21m
Yield 2 servings
Number Of Ingredients 1
Steps:
- In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
- Crack the claws and serve.
CRAB SALAD WITH TOMATO-SAKE GELéE
Provided by Amanda Hesser
Categories salads and dressings, appetizer
Time 25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
- Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
- Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 441 milligrams, Sugar 2 grams, TransFat 0 grams
FRESH TOMATO AND CRAB SALAD
As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!
Provided by januarybride
Categories Crab
Time 15m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6
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