CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
JEAN-GEORGES VONGERICHTEN'S CRAB SALAD
Provided by Molly O'Neill
Categories salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
- Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
- To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
- Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 17 grams, TransFat 0 grams
ASPARAGUS, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
- Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
More about "crab salad with orange and oregano on toast recipes"
RECIPE CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH
From youtube.com
CRAB SALAD WITH ORANGE AND OREGANO ON TOAST RECIPES
From tfrecipes.com
CRAB AND BLOOD ORANGE SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRAB SALAD WITH ORANGE DRESSING RECIPE - THE …
From washingtonpost.com
THE DAILY MEAL
From thedailymeal.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH …
From foodnetwork.cel29.sni.foodnetwork.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH …
From cookingindex.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH …
From foodnetwork.cel02.sni.foodnetwork.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH RECIPE
From cookeatshare.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED - RECIPEBRIDGE
From recipebridge.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH
From punchfork.com
FRESH CRAB SALAD WITH ORANGE AND TANGERINE RECIPE
From washingtonpost.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED …
From recipenet.org
FENNEL, CRAB & ORANGE SALAD | SEAFOOD RECIPES - JAMIE OLIVER
From jamieoliver.com
RESTAURANT WORTHY CRAB SALAD RECIPE - WELL SEASONED …
From wellseasonedstudio.com
AVOCADO CRAB SALAD WITH SEVILLE ORANGES - FAMILY SPICE
From familyspice.com
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED ... - RECIPEOFHEALTH
From recipeofhealth.com
AARDVARK ABACUS ABBEY ABDOMEN ABILITY ABOLISHMENT ABROAD
From facebook.com
JIM LONG'S RECIPES: CRAB SALAD WITH ORANGE AND OREGANO ON TOAST
From jimlongsrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love