Best Crab Salad In Carrot Coulis Recipes

CRAB SALAD

Crab Salad image

This is an elegant salad in which an abundance of colorful, crunchy vegetables really picks up the flavor of the crab. Spiked with lemon juice and lightly bound with mayonnaise, it can be an entrée served over fresh greens or a great sandwich filling.

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

1 pound fresh crabmeat, picked clean of all shells and cartilage
3 tablespoons finely chopped red onion
1 tablespoon finely diced red bell pepper
2 tablespoons shredded carrot
1 tablespoon finely chopped celery
1/2 teaspoon finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 cup mayonnaise, homemade (page 284) or store-bought
Kosher salt and freshly ground black pepper to taste

Steps:

Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
Stir together the lemon juice and mayonnaise in a small bowl.
Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you're not serving the salad right away, cover and refrigerate it for up to 6 hours.)

MARINATED CRAB SALAD

Marinated Crab Salad image

Provided by Alton Brown

Categories main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup olive oil
1 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped parsley, leaves
1/4 cup chopped fresh tarragon
1/2 pound cooked lump or back fin crabmeat
1/2 pound cooked special crabmeat
6 cups mixed greens
4 to 6 lemon wedges

Steps:

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

SPICY CRAB SALAD WITH CARROTS AND JICAMA

Spicy Crab Salad With Carrots and Jicama image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Six servings

Number Of Ingredients 11

Ingredients

1 pound lump crab meat, picked over for shells
3 hot green chilies, seeded and minced
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons fresh lime juice
1/2 medium jicama, peeled and coarsely shredded
2 medium carrots, peeled and coarsely shredded
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 cups stemmed watercress

Steps:

Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 4 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 466 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB SALAD IN CARROT COULIS

Crab Salad in Carrot Coulis image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 pound picked Dungeness or Peekytoe crab
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
1 small head frisee, white part only, washed and dried
Carrot Coulis
Cumin Coriander Mousseline

Steps:

In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisee with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.
Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisee. Serve immediately.