Best Chilli Crab With Shaved Fennel Parsley Salad Recipes

Crab Cakes Chiarello with Shaved Fennel Salad image

Provided by Michael Chiarello : Food Network

Time 47m

Yield 8 servings

Number Of Ingredients 16

2 cups small diced white bread
2 cups prepared mayonnaise
4 egg yolks
4 tablespoons chopped parsley leaves
2 tablespoons minced chives
4 teaspoons Dijon mustard
Dash hot red pepper sauce
1 lemon, juiced
Gray salt
Freshly ground black pepper
2 pounds jumbo lump blue crabmeat
8 tablespoons butter (1 stick)
1 tablespoon crab boil seasoning (recommended: Old Bay)
4 bulbs fennel
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil

Steps:

In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
Preheat the oven to 425 degrees F.
Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.

Crab and Fennel Salad image

Yield Makes 2 (first course) servings

Number Of Ingredients 11

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Special Equipment
an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

Steps:

Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.