- Home
- Main Dish
- How To make Jumbo Lump Crabcakes, Cucumber Carrot Salad A
How To make Jumbo Lump Crabcakes, Cucumber Carrot Salad A
Make the Base: 1 c Soy oil
1/2 c Chopped onion, small dice
3/4 c Chopped peppers (red, green
-and yellow), s 3 Egg yolks
1/4 c Fresh lime juice
1/4 c Dijon mustard
1/2 tb Tabasco
1 tb Vietnamese fish sauce
1 lb Jumbo lump crabmeat,
-uncleaned 1 1/2 tb Each of fresh dill, chives
-and parsley, cleaned, Stems 1 1/2 c Fresh bread crumbs (crusts
-removed) 1 c Japanese bread crumbs,
-(Panko) 1 tb Freshly ground white pepper
2 Eggs
Vegetable oil for sauting
Method: Pre-heat the oven to 350 degrees. In a sauce pan over medium heat, place the oil, onions and peppers, and simmer until the vegetables are tender, about 7 minutes. Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cook quickly. Refrigerate the sauce covered, until it is well-chilled. Make the Chipotle Sauce: 2 chipotle peppers in 1 tablespoon. adobo sauce 1 tablespoon chopped garlic 1 tablespoon chopped shallots 1/2 cup of cilantro, washed and roughly chopped 1/2 cup seasoned rice vinegar 1 lemon, juiced 2 cups soy oil Process all the ingredients, except for the soy oil. With the machine running, add the oil in a slow stream until the sauce is emulsified. Taste. Add more oil if necessary. Reserve. Make the crab cakes: Pick over crab meat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce base to the crab and gently combine. Add enough of the bread crumbs to bind the crab mixture. Check to see that the mixture is moist (the bread crumbs will absorb moisture as the crab mix sits) and add more sauce or bread crumbs as needed. Add the white pepper and taste for seasoning. Form the crab into little cakes, about 2 inches in diameter. In a separate bowl, beat the
eggs. One at a time, coat each crab cake with egg. Then coat with Japanese bread crumbs. Heat 1/4 of vegetable oil in a large saute pan over medium heat. SautJing in batches, brown the crab cakes on both sides and reserve on a platter. Place in a pre-heated 350 degree oven for 2-3 minutes to heat through, and
serve. Make the Nuoc Cham Sauce 2 small cloves garlic, peeled and chopped 1 Serrano chiles, seeded and chopped 2 tablespoons sugar 1/4 cup rice vinegar 1 tablespoon lemon juice 1 tablespoon lime juice 1/4 cup Vietnamese fish sauce 1/2 cup soy oil 1/2 small red onion, peeled and thinly sliced 2 whole medium carrots, peeled 1 large turnip, peeled and sliced into matchsticks using a mandolin 1 gourmet cucumber, scored and split 3 tablespoons fresh mint, chiffonade Cut the vegetables and make the salad . Blend salad ingredients and toss in 1/2 cup of Nuoc Cham Sauce. To Serve: Artfully arrange the salad at one end and two crabcakes at the other. Drizzle the Chipotle sauce in between the two in a zig zag pattern. Wine Suggestion: course servings. Posted to MC-Recipe Digest V1 #1 Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9321 From: "Ed Bauman" <BIRCHCREEK@msn.com> Date: Thu, 5 Dec 96 19:56:53 UT
How To make Jumbo Lump Crabcakes, Cucumber Carrot Salad A's Videos
Vietnam: Crab-filled Summer Rolls
From her book Chopstick Cinema: Exploring Asian Food and Film, author and food blogger Celeste Heiter prepares this popular cold appetizer which is a great addition to any party.
Cooking With Greens Shrimp Crab Cakes!
Our content sponsored by our Patrons:
Connie Willis
Launita Johnson
Lydia Hardy
Gertrude Green
Farisia Sheard-Hicks
Darlene Green Gambrell
Adrienne D. Stewart
Suzette Blakely
Summer Salmon Salad | Chef Eric Recipe
If it grows together, it goes together!
The combination of soft and crunchy textures, big bold flavors and flame kissed Kvarøy Arctic Salmon makes this dish the rock star of the salad world! I cannot think of a better balanced and more nutritious meal to satisfy your summer needs.
Please enjoy!
Chef Eric Gephart
Summer Salmon Salad
8 oz Kvarøy Arctic Salmon, Large Dice
1 Pound Roma Tomatoes, Large Dice
1 Each English Cucumber, Large Dice
½ Each Medium Red Onion, Sliced Thin
2 Each Avocados, Large Dice
½ Pound Queso Fresco, Medium Dice
Honey Cumin Lime Dressing
¼ Cup Lime Juice, Fresh
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Honey
½ Bunch Cilantro, Chopped
1 Clove Garlic
1 Teaspoon Salt
1 Teaspoon Cumin
¼ Teaspoon Black Pepper, Fresh Cracked
½ Cup Extra Virgin Olive Oil
Method:
1. Stabilize your grill at 500F. Set up the grill for direct searing.
2. Make the Honey Cumin Lime Dressing. Use half of the dressing, marinate the large, diced Salmon for 30 minutes. (Reserve the second half for dressing the dish)
3. Blister sear the salmon giving it some char but still keeping it rare to medium rare.
4. Place all of the salad items including the grilled salmon on a presentation plate and drizzle the reserved dressing over the top. Enjoy!
#kamadojoe #salmon #summersalmonsalad
Visit our Website:
Visit us on Facebook:
Visit us on Instagram:
Visit us on Twitter:
CRAB SALAD that's super easy and a lunchtime favorite!
Crab salad is one of the best ways to enjoy crab meat. It’s super easy to make and a meal you’ll love for the summer season. All you need are crab meat (whether that's fresh crab legs, lump crab meat or imitation crab), crisp vegetables, fresh herbs, and a creamy lemon dressing that ties it all together.
Crab salad from the deli always feels like a special treat. But I have a newfound love for this homemade version. It’s simple and classic, with ingredient tweaks that are minimal yet substantial. It's amazing what diced shallots and fresh chives can do to this salad! So if you’re looking for a crave-worthy salad to make for lunch, or take to your next party, this seafood salad is one you can make again and again.
???? Printable Crab Salad Recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
► ORDER MY COOKBOOK!!!
Get 100+ make-ahead and quick-assembly recipes in my NEW Healthy Meal Prep cookbook:
► FEATURED IN VIDEO:
Imitation Crab:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
White Chef's Knife:
Cutting Board:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
Food Scraper:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:30 Which crab meat to use: fresh crab legs, lump crab meat or imitation crab?
01:36 Make the crab salad dressing
02:05 Roughly chop the imitation crab
03:10 Dice the celery, shallot and herbs
03:54 Add all of the ingredients to a mixing bowl and stir together
04:33 Transfer the crab salad to a serving bowl
05:29 Taste test
05:50 How to serve and store the crab salad
► WHAT I'M WEARING
Tank (similar):
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#crabsalad #imitationcrabsalad #saladrecipe
Crab Stuffed Avocado with Cucumber Salsa
No need to heat up the kitchen with this cool dinner. Stuff your avocado with a scrumptious crab salas and get your salsa on with fresh sweet cucumber.
Sriracha Crab Coleslaw
Fresh and simple! Give the Sriracha Crab Salad a try!
Follow Us:
Facebook:
Twitter:
Instagram:
Pinterest:
Ingredients:
Salad
1 package Imitation Leg Style Crab Meat
1 English Cucumber, Julienned
3 Green Onions, Julienned
1 Carrot, Julienned
Dressing
3 /4 C. Mayonnaise
2 Tbsp. Sriracha Sauce
1 Tbsp. Lemon Juice
1 Tbsp. Sugar
1 tsp. Toasted Sesame Seeds
Salt and Pepper to Taste
Dine at Four Winds New Buffalo:
Copper Rock Steakhouse:
Kankakee Grille:
Timbers:
The Buffet: