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.
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.
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 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.
Combine crab, papaya, coconut, mint and chili in a medium bowl.
Whisk together peanut oil, lime juice, coconut cream and fish sauce. Drizzle over crab salad and toss to combine. Season.
Divide crab mixture between betel leaves. Serve.
Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
Mix the mayonnaise with the celery.
Gently stir in crabmeat, but try not to break it up.
Heat a large skillet, and add butter to taste.
Brown both sides of the buns. (If using bread, brown only one side of each slice.).
Remove the buns from the skillet and layer on a leaf or two of lettuce.
Top the lettuce with the crab salad.
Season with freshly ground pepper if desired.
ones from crab and shred meat.
Add crab to salad and mix
risp.
Meanwhile, combine the crab meat with lemon juice, mayonnaise
Mix mustard, vinegar, oil and honey and season. Toss with diced pepper, lettuce, corn and crab then fill bottom 2/3 of pepper and garnish with watercress.
Slice the zucchini in half, lengthways and scoop out the seeds. Beoil on both sides for a couple of minutes until tender and starting to brown.
Toss the crab meat with the vegetables, cocktail sauce, season with salt and pepper and mix in the creme fraiche and lemon juice. Fill the zucchini halves and garnish with parsley.