Best Lemony Crab Salad With Baby Greens Recipes

LEMONY CRAB SALAD WITH BABY GREENS

Steps:

• In a large non-metallic bowl, toss the first 4 ingredients to combine. Season to taste with salt and freshly ground black pepper.
• In a large bowl, toss the baby greens with 1/4 cup olive oil; season to taste with salt.
• Divide the baby greens among 4 plates. Mound the crab mixture onto the greens and serve with crusty rolls and chilled sparkling wine.

CRAB WITH CRISP BITTER GREENS

Steps:

• Separate the endive leaves, then slice them lengthwise as thinly as you can. Soak the sliced endive in a big bowl of ice water. Meanwhile, remove the outer leaves of the chicory and reserve for another use. Wash four big handfuls of the tender inner chicory leaves. Tear them into bite-size pieces and add to the bowl of ice water. Wash the arugula and add it to the ice water. Set aside for at least 10 minutes, or until ready to use.
• Make the aioli. Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine. Slowly emulsify with 1 cup of the extra-virgin olive oil. If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil. Season with salt to taste. Set aside.
• Season crab with 1 tablespoon aioli, 1/4 cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt. Add diced jalapeño. Set aside.
• Drain the greens, then spin dry using a salad spinner. Transfer them to a large bowl. Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon kosher salt. Toss thoroughly, and adjust seasoning to taste.
• Scatter about 1/4 cup of the dressed crabmeat on each plate (a scant 1/4 cup). Place a layer of greens atop the crab and then a little more crab again. Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

3 CRAB SALAD WITH LEMON DRESSING RECIPE - (4.5/5)

Steps:

• For the crab: Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill. For the rest of the salad: Whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them. Steam green beans until tender. Transfer to a bowl of ice water to stop the cooking. Drain thoroughly. Combine green beans with arugula, endive and radish. Toss with a tablespoon of dressing. Toss fennel with remaining dressing in a small bowl. Check over the crab for any pieces of shell. To serve: Arrange greens on a platter or individual plates. Top with crab, fennel and eggs. Garnish with chives and serve immediately.

CRAB SALAD WITH LEMON-MAYONNAISE DRESSING

Steps:

• Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
• Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
• While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
• Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
• Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
• Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
• Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
• Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.