For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
FOR THE CRAB SALAD:.
Combine the lime juice,
Stir the sliced black olives into the prepared crab salad.
Combine the softened cream cheese with the crab salad mixture.
Spread evenly on each flour tortilla.
Tightly roll up the tortillas and wrap with plastic wrap.
Refrigerate for 30 minutes to an hour.
Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
Discard the ends, or save for the cook (you) to sample.
Secure with toothpicks, if desired.
Spread the crab salad over each english muffin half and top with shredded cheddar cheese.
Bake in a 375 degree oven for 10-15 minutes, or until cheese starts to bubble.
Whisk together mayonnaise, cornichons, capers, lemon zest, parsley and olives. Season to taste.
Place crabmeat in a large bowl. Mix in 1 cup tartar sauce, diced mango, chives and diced tomato. Season to taste.
Lay 4 slices of bread out on a cutting board. Top with crab filling, sliced radishes and mixed greens. Top with remaining bread then cut in 1/2 and serve.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Mix crab meat and mayonnaise together in a bowl; spread onto each English muffin half. Sprinkle each crab meat layer with sea salt and Cheddar cheese. Place English muffins on a baking sheet.
Broil in the preheated oven until cheese is melted and bubbling, 3 to 5 minutes.
nto triangles.
MAKE THE CRAB SALAD:
Combine tomatoes, scallions, maynnaise
nto medium size bowl for salad for step 2. RESERVE rest
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of leaf lettuce.
Garnish with parsley and lemon if desired.
Yields 4 to 6 main dish or 12 to 14 side dish servings.
ombined.
To make the salad, in a medium bowl, gently
Mix first 5 ingredients thoroughly.
Then add mayonnaise and mix until well blended.
Scoop crab salad into avocado halves and serve on bed of lettuce.
oom temperature.
Mix the crab with the mayonnaise, Dijon, green
In a small bowl mash the hard boiled eggs with the mayonnaise.
Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
Cut sandwich in half and enjoy!
In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.
In a bowl, combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of lettuce.
Garnish with parsley and lemon.
f the dressing to the crab to moisten it (you will
Cut crust from bread and spread lightly with butter.
Cut into small cubes so each slice is at least 20 cubes.
Frozen bread cuts best.
Add onions and eggs.
Mix, cover and refrigerate overnight.
Split open foccacia bun. Spread tzatziki sauce on top half of bun and cover with provolone slice. Place cheddar slice on bottom half of bun.
Layer the remaining ingredients over the bottom half of the bun.
Cover with top half of bun, slice in half, and enjoy!
For tzatziki sauce: Combine all ingredients and mix well. Allow flavors to blend in fridge overnight. If using the recipe included, it will make more than needed for one sandwich.
Mix 1/2 package cornbread with just enough milk for the mix to stick and dredge softshell crabs in the wet corn mixture, then dredge in the reserved dry cornmeal.
Place butter, cognac and lemon juice in a large skillet with medium heat. Heat mixture until butter is clarified and just begins to bubble. Add salt and pepper. When butter mixture is ready add the softshell crab and fry on each side until golden. Serve alone or as a sandwich.