Texas Blue Crab Salad Food

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CRAB SALAD



Crab Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 pound peekytoe crab, picked for shells
1/4 cup small dice red onion
1/4 cup small diced English cucumber
2 tablespoons chiffonade basil
2 tablespoons chiffonade mint
1 teaspoon espellette
1/2 cup spicy aioli, recipe follows
2 to 4 tablespoons kosher salt
2 tablespoons fresh lime juice
3 avocados, ripe, for service
Sesame seeds, for garnish
Micro greens, for garnish
1 quart mayonnaise
1/2 cup Thai-chili paste, (recommended: Sriracha)
2 tablespoons espellette pepper
1/4 cup lime juice
2 tablespoons kosher salt
1 tablespoon cayenne pepper

Steps:

  • Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
  • Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens.
  • Mix all ingredients into a bowl. Chill until ready to use.

CALIFORNIA-STYLE BLUE CRAB SALAD



California-Style Blue Crab Salad image

Categories     Salad     Dinner     Lunch     Crab     Summer

Yield Serves 4

Number Of Ingredients 12

3/4 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons smoked sweet Spanish paprika
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 1/2 pounds jumbo lump blue crab meat, picked over
1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
1/2 cup pitted and coarsely chopped Niçoise olives
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh chives
1 ounce microgreens
1/2 recipe Meyer Lemon Dressing (page 45)

Steps:

  • Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
  • Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

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