Best Venetian Crab Salad Recipes

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AUTHENTIC VENETIAN CRAB LINGUINE



Authentic Venetian Crab Linguine image

This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.

Provided by Marie Roffey

Categories     Dinner     Lunch     Main Course

Time 20m

Number Of Ingredients 9

300 g good quality dried linguine ((10.5oz))
1 tablespoon olive oil
1 large clove garlic, crushed
½ cup dry white wine ((125ml))
1 cup cherry tomatoes, chopped in half
1 tablespoon cream (optional) ((notes))
1 teaspoon sea salt flakes
½ teaspoon freshly cracked pepper
¾ cup cooked crab meat ((notes))

Steps:

  • Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
  • Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
  • Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated.
  • Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.
  • Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds).
  • By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.
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Nutrition Facts : ServingSize 203 g, Calories 312 kcal

CRAB SALAD



Crab Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Steps:

  • In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  • In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
  • Serve on toasted rolls or on a bed of lettuce.

VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA



Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 25

1 celery stalk
1 medium carrot
1 small onion, halved
1 bay leaf
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon kosher salt
2 quarts water
1 pound cleaned calamari, cut into 1-inch-thick rings
1/2 pound sea or bay scallops, foot removed
1 pound medium to large shrimp
1 pound octopus
1 cup julienned tender celery
1 cup julienned carrots
1/2 cup seeded and julienned red bell pepper
1/2 cup seeded and julienned yellow bell pepper
1 scallion (white part only), julienned
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
2 large garlic cloves, finely chopped
6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes)
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
6 to 8 cups baby lettuce

Steps:

  • To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

VENETIAN CRAB SALAD



Venetian Crab Salad image

Number Of Ingredients 6

2 tablespoons chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
1 pound fresh crabmeat, picked over
radicchio leaves

Steps:

  • 1 In a medium bowl, whisk together the parsley, oil, lemon juice, and salt and pepper to taste. Add the crab meat and stir well. Taste for seasoning. 2 Arrange the radicchio leaves on serving plates. Scoop the salad onto the leaves. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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