Best Charleys Crab Marthas Vineyard Salad Recipes

Martha's Vineyard Salad image

Provided by Janeydoe

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine vinegar
1 cup red wine vinegar
1/2 cup fresh raspberry
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons tarragon
1 dash salt
1 head bibb lettuce
1/2 head red leaf lettuce
1/4 cup crumbled blue cheese
12 red onion rings
3 tablespoons toasted pine nuts

Steps:

Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
Divide on 6 plates and top with onions, blue cheese and pinenuts.

Nutrition Facts : Calories 459.5, Fat 41.2, SaturatedFat 6.2, Cholesterol 4.2, Sodium 172.1, Carbohydrate 22.4, Fiber 1.6, Sugar 17.2, Protein 3.2

Crab Meat Souffle Recipe image

Provided by á-708

Number Of Ingredients 13

2 cups fresh or frozen lump or flaked crab meat (about 12 ounces)
1/4 cup butter
1 rib celery, finely chopped
1 medium to large shallot, minced
1/4 cup flour
3/4 teaspoon salt
Generous dash of white pepper
1/4 teaspoon Phillips seafood seasoning
3/4 cup milk
1/4 cup dry sherry
4 eggs, separated
A pinch of cream of tartar
1 tablespoon lemon juice

Steps:

Oven: 350 degrees If using frozen crab meat, be sure it is completely thawed and very well drained. Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes), then blend in flour and seasonings and cook an additional 2 minutes, stirring continuously. Gradually add milk and cook, stirring, until thickened. Remove from heat and allow to cool to lukewarm. Beat egg yolks until thick and lemon-colored and gradually stir into sauce. Add wine, crab meat and lemon juice. Beat egg whites with cream of tartar until stiff. Add about one-quarter of the whites to crab mixture and stir in well. Then gently fold (do not stir) remaining egg whites into mixture. Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water and bake for about 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Serves four.

Charley's Crab Martha's Vineyard Salad Recipe Recipe image

Provided by á-1515

Number Of Ingredients 6

1 head bibb lettuce (about 8 ounces total), washed and dried well
1/2 head red leaf lettuce (about 6 ounces total), washed and dried well
3/4 cup Charley's Crab Raspberry-Maple Dressing (recipe link below)
1/4 cup crumbled blue cheese
12 rings red onion, each about 1/4-inch thick
3 Tablespoons pine nuts, toasted (see Note)

Steps:

Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.

Martha's Vineyard Salad image

Provided by Lynnda Cloutier

Number Of Ingredients 14

MAPLE RASPBERRY VINAIGRETTE:
1/2 cup raspberry vinegar
1/3 cup vegetable oil
1/3 cup olive oil
1/3 cup maple syrup
2 tbsp. dijon mustard
2 tbsp. dried tarragon leaves
1/8 tsp. salt
SALAD:
1 head bibb lettuce, trimmed and torn into bite size pieces
1/2 head red leaf lettuce, trimmed and torn into bite size pieces
1/4 cup crumbled blue cheese
12 rings red onion
3 tbsp. pine nuts or chopped walnuts, toasted

Steps:

1. To make the vinaigrette, whisk vinegar, vegetable oil, olive oil, syrup, Dijon mustard, tarragon and salt in a bowl until mixed. Chill, covered in refrigerator. You may also use as a marinade for seafood or poultry. To make the salad, toss lettuce with desired amount of vinaigrette in a bowl. Divide lettuce mixture evenly among six chilled salad plates. Top each serving evenly with the blue cheese, onion rings and pine nuts. Serves 6