Best Minced Meat Crab And Grapefruit Vietnamese Salad Recipes

Crab and Grapefruit Salad image

Provided by dicentra

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Minced Meat, Crab, and Grapefruit Vietnamese Salad image

Provided by Martha Stewart

Number Of Ingredients 12

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.