Best Minced Meat Crab And Grapefruit Vietnamese Salad Recipes

MINCED MEAT, CRAB, AND GRAPEFRUIT VIETNAMESE SALAD

Minced Meat, Crab, and Grapefruit Vietnamese Salad image

This Vietnamese salad recipe is courtesy of Chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 pomelo
6 ounces minced pork or beef
2 tablespoons freshly squeezed lime juice
2 tablespoons Fish Sauce Dip (Nuoc Cham)
1 tablespoon thinly sliced Thai bird's-eye chile
1 small Spanish onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons fresh cilantro, finely chopped
3 1/2 ounces crabmeat, drained and picked through for shells
Iceberg lettuce cups, for serving
Julienned carrots, for garnish
Julienned cucumber, peeled, for garnish

Steps:

Slice the top and bottom of the pomelo with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the pomelo over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
Place the minced meat in a medium saucepan along with 3 tablespoons water. Cook over medium heat until cooked through. Remove from heat and let cool slightly. Stir in lime juice, fish sauce dip, and chile; let cool completely.
In a large bowl, combine onion, ginger, cilantro, and crab. Tear pomelo segments into small pieces and add to bowl. Add cooled meat and toss to combine.
Serve salad in lettuce cups garnished with carrots and cucumber.

CRAB, GRAPEFRUIT AND WATERCRESS SALAD

Crab, Grapefruit and Watercress Salad image

The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons champagne vinegar
3 tablespoons honey
2 tablespoons chopped sweet onion
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup canola oil
1 tablespoon poppy seeds
2 cans (6-1/2 ounces each) jumbo lump crabmeat, drained {Maria: the flavor of jumbo lump crabmeat is much better than plain old lump crabmeat plus it's more tender, so please be sure to get jumbo. thx!}
6 cups watercress
2-1/2 cups fresh grapefruit segments
12 cherry tomatoes, halved
1 medium ripe avocado, peeled, pitted and sliced
1-1/2 teaspoons white grapefruit juice

Steps:

Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds., Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.

Nutrition Facts : Calories 503 calories, Fat 35g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 816mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 5g fiber), Protein 20g protein.

CRAB AND GRAPEFRUIT SALAD

Crab and Grapefruit Salad image

Make and share this Crab and Grapefruit Salad recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 grapefruits
2 tablespoons mayonnaise
1 tablespoon finely chopped mango chutney
2 teaspoons Dijon mustard
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb crabmeat
2 cups watercress, tough stems removed
1 Belgian endive, cut in 1/2 inch strips
1 head bibb lettuce, leaves separated

Steps:

With a small paring knife, peel and section the grapefruits, saving any juice.
In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
Add the crabmeat, tossing to combine.
Add the water cress, endive and grapefruit sections and toss.
Serve the salad on a bed of Bibb lettuce.

Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 37.6, Sodium 973.4, Carbohydrate 26.7, Fiber 4.6, Sugar 1.3, Protein 19.7

FISH SAUCE DIP (NUOC CHAM)

Fish Sauce Dip (Nuoc Cham) image

This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

Steps:

In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.