Best Lemon Grass Crab Fennel Salad Recipes

Lemon Grass-Crab-Fennel Salad image

Provided by Ming Tsai

Number Of Ingredients 8

1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemon grass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin

Steps:

In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.

Eggs

Provided by Ming Tsai

Categories dessert

Yield 4 servings

Number Of Ingredients 22

12 each quail eggs
1 tablespoon rice wine vinegar
Water
2 3/4 cup bread flour
2 3/4 cup cake flour
1/2 tablespoons salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of above lemon, minced
1/2 cup chilled butter (4 ounces)
2 whole eggs
About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tablespoon
3 each scallions, 1/16-inch slice, green/white separated
Juice of 1 lemon
1/2 tablespoon coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 pound fresh crab leg meat, picked through thoroughly
Salt and white pepper to taste

Steps:

For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

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.