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.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
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.
Divide onion in half.
Spread half over bottom of a large bowl.
Separate and spread crab meat over onion.
Spread rest of onion over crab meat.
Salt and pepper.
Pour the remaining ingredients (Wesson oil, vinegar and ice water) over top of onion layer.
Cover and place in refrigerator to marinate 12 to 24 hours.
Toss lightly before serving.
Do not stir.
Follow recipe precisely for best results.
Spread half of the onion on bottom of large mixing bowl. Spread crab meat on top of onion.
Spread the remaining onion on top of crab meat.
Pour oil on mixture to be followed by vinegar and ice water.
Salt and pepper to taste.
Marinate for 12 hours. Salad should be tossed, not stirred.
Spread half of the onion over bottom of large bowl.
Cover with separated crab lumps and then remaining onion.
Salt and pepper to taste.
Pour oil, vinegar and ice water over all. Sprinkle sugar on top.
Cover and marinate in refrigerator for 12 to 24 hours.
Toss lightly before serving.
Put salt and lemon pepper on crab meat.
Add onion, oil, vinegar and water.
Let stand for several hours.
Layer in bowl the onion (diced) and crab meat.
Add bay leaves.
Mix other ingredients together and pour over crab meat. Do not stir.
Marinate in refrigerator at least 4 hours.
Remove bay leaves before serving.
Divide chopped onion in half and spread half over the bottom of a large mixing bowl.
Place crab meat over onions.
Spread balance of onion over crab meat.
Salt and pepper to taste. Pour over all in this order: oil, vinegar and lastly the ice water.
Cover and place in refrigerator to marinate from 2 to 12 hours.
When ready to serve, toss lightly but do not stir.