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.
SPRING SALAD WITH MUSHROOM ''DIRT''
Assemble a garden on your plate with this modern, spring landscape-inspired salad. The edible "dirt" is made from delicious dehydrated mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 32
Steps:
- For the salad: Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add fava beans to boiling water and cook until crisp-tender; drain and transfer to ice-water bath to cool. Drain and transfer to a large bowl. Repeat process with fiddleheads and carrots. Repeat process with snap peas; when snap peas have cooled, trim ends and slice open. Transfer fiddleheads, carrots, and snap peas to bowl with fava beans. Add radishes and golden beets; set aside.
- Prepare an ice-water bath. Place morels in a large bowl and add enough cold water to cover; stir and remove morels from water; repeat process, changing water, until water runs clean. Transfer morels to a medium nonreactive bowl. Place sherry-wine vinegar, 1/2 cup water, 1 teaspoon salt, pickling spice, and sugar in a medium saucepan and bring to a simmer over medium heat. Strain vinegar mixture over morels and set bowl in ice-water bath to cool. Remove from ice-water bath and cover until ready to use.
- Prepare an ice-water bath. In a medium saucepan, toast coriander, bay leaves, and pepper over low heat. Add wine and cook until reduced by half. Add vegetable stock, olive oil, lemon juice, thyme, and asparagus; place a parchment paper round over asparagus to keep submerged. Bring to a simmer and cook until asparagus is tender, about 20 minutes. Remove from heat and place saucepan directly in ice-water bath; let asparagus cool in liquid. When asparagus has cooled, cut each into 4 equal pieces; return asparagus pieces to cooking liquid and set aside.
- Make the zucchini marmalade: Place squash, sugar, and salt in a small saucepan over low heat; cook, stirring occasionally, about 30 minutes. Remove from heat and let cool.
- Make the elderflower vinaigrette: In a small bowl, whisk together oil, vinegar, and elderflower cordial; season with salt and set aside.
- To serve: Place a spoonful of mushroom "dirt" down the center of each of 4 rectangular serving plates. Add morels and asparagus to bowl with vegetables; drizzle with elderflower vinaigrette and toss to combine. Divide vegetable mixture evenly among plates; garnish each with a fennel chip. Garnish each plate with a dollop of marmalade; add herbs, flowers, and lettuces and serve.
PEEKYTOE CRAB TOAST
Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try:Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.
- Drizzle bread with remaining 1/4 cup olive oil. Heat a large nonstick skillet over medium heat. Add bread and cook, turning once, until golden and crisp on each side.
- Remove bread from skillet and spread one side of each slice with aioli; top with crab mixture. Cut each slice of bread into quarters and top crab with a dollop of aioli. Serve immediately with lemon wedges.
JOHNNYCAKES WITH PEEKYTOE CRAB
Categories Appetizer Thanksgiving Cornmeal Crab Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
- Bring milk and 1 1/3 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta, then butter and salt. Remove batter from heat; let stand 10 minutes, stirring occasionally.
- Lightly butter large rimmed baking sheet. Heat large nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoonful batter for each cake onto griddle, spreading slightly with back of spoon. Cook until cakes are golden brown on bottom and firm at edges, about 2 minutes. Turn cakes over and cook until firm and golden brown, about 1 minute longer. Transfer to prepared baking sheet. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.)
- Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.
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
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