DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE
Very Tasty!!
Provided by Joshua Mihaylo
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
- Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
- Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
- Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
- Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.
Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g
CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE
Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
- Season to taste with salt and pepper; set aside.
- Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
- As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
- When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
- Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
- In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
- Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
- Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
- Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
- Garnish with the grapefruit sections and serve.
- Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9
CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Elizabeth Horton de Meza
Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
- Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
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- In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and ¼ teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
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