Best Tarragon Crab Salad Recipes

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
Combine all ingredients except flower confetti and refrigerate.
Whisk together all ingredients and refrigerate.
Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

TARRAGON CRAB SALAD

Tarragon Crab Salad image

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Shelley Wiseman

Categories Salad Blender Tomato No-Cook Quick & Easy Crab Summer Healthy Tarragon Chive Lettuce Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices

Steps:

Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab

CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE

Crab-Meat Salad With Tarragon Mayonnaise image

Provided by Moira Hodgson

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 egg yolk
1 tablespoon Dijon mustard
2 to 3 tablespoons lemon or lime juice
1/2 to 3/4 cup safflower oil
About 1/4 cup extra-virgin olive oil
2 tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1 pound fresh crab meat
1 head bib lettuce, washed and spin-dried
1 ripe avocado, peeled and sliced
1 pint baby tomatoes, halved

Steps:

Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT

Crab Salad With Cilantro, Tarragon and Grapefruit image

Provided by Julia Moskin

Categories easy, quick, salads and dressings, appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 pound lump crab meat
2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
1/2 teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
1 tablespoon minced cilantro
1 tablespoon minced fresh tarragon
Freshly grated zest of 1/2 pink grapefruit
Salt to taste

Steps:

In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB SPINACH SALAD WITH TARRAGON DRESSING

Crab Spinach Salad with Tarragon Dressing image

Great light luncheon idea.

Provided by Daily Inspiration S @DailyInspiration

Categories Lettuce Salads

Number Of Ingredients 12

Ingredients

12 ounce(s) flaked cooked crabmeat or 2 pkgs. fully-cooked(6-oz. each) frozen crabmeat thawed and drained
1 cup(s) chopped tomato
1 cup(s) sliced cucumber
1/3 cup(s) sliced red onion
1/4 cup(s) non-fat salad dressing or mayo
1/4 cup(s) low-fat sour cream
1/4 cup(s) chopped fresh parsley
2 tablespoon(s) skim milk
2 teaspoon(s) chopped fresh tarragon or 1/2 tsp. dried tarragon leaves
1 - clove garlic, minced
1/4 teaspoon(s) hot pepper sauce
8 cup(s) torn, washed, stemmed spinach leaves

Steps:

Combine crab meat, tomato, cucumber and onion in medium bowl.
Combine salad dressing (or mayo), sour cream, parsley, milk, tarragon, garlic and hot pepper sauce in small bowl.
Line four salad plates with spinach. Place crabmeat mixture on spinach; drizzle with dressing.

TARRAGON CRAB SALAD

Tarragon Crab Salad image

Recipe from Epicurius. Posted to get nutritional values. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Nado2003

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large egg yolk
1 tablespoon white wine vinegar
1 tablespoon water
3 tablespoons olive oil (mild)
1 lb lump crabmeat, picked over
2 teaspoons tarragon (chopped)
3 tablespoons chives (chopped)
2 large tomatoes, sliced thick (1 1/2 to 2 pounds total)
3 cups romaine lettuce (leaves, baby)

Steps:

Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab.
Serve with: a toasted baguette.
Cooks' notes: The egg yolk in this recipe is not cooked.

Nutrition Facts : Calories 253.5, Fat 13, SaturatedFat 2.1, Cholesterol 138.5, Sodium 438.4, Carbohydrate 6.5, Fiber 2, Sugar 2.9, Protein 27.5