ezRecipe-Zee: Cooking Recipe: How to make Crab Salad With Grapefruit, Avocado And Fresh Herbs

Crab Salad With Grapefruit, Avocado And Fresh Herbs

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Date Added:	November 20, 2008
Calories:	381
Serves:	4
Prep. Time:	0:00
Category:	Salads / Dressings, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

1     tablespoon    mustard seeds
1/4   cup           Champagne or white wine vinegar
1 1/2 teaspoons     Dijon mustard
1     teaspoon      honey
3     tablespoons   extra-virgin olive oil
1/3   cup           canola oil
                    Salt
                    Freshly-ground black pepper
2     heads         Bibb lettuce
8     ounces        fresh-cooked crabmeat
                    over to remove any shell fragments
1     tablespoon    chopped fresh flat-leaf parsley
1     tablespoon    fresh chives
1     large         grapefruit
1                   avocado
                    and sliced

Directions: one line for each direction. When saved the lines will be numbered.

In a small nonreactive saucepan over medium heat, lightly toast the mustard seeds, stirring often, until golden and fragrant, about 1 minute. Remove the pan from the heat, stir in the vinegar and let cool for about 5 minutes.
Transfer the vinegar mixture to a small bowl and whisk in the mustard and honey until blended. Slowly whisk in the olive oil and then the canola oil. Season the vinaigrette with salt and pepper.
In a large salad bowl, toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls. In a small bowl, toss the crabmeat, parsley and chives with 3 tablespoons of the remaining vinaigrette until well blended, and season with salt and pepper. Divide the crabmeat among the salads and garnish each with grapefruit and avocado. If desired, drizzle the salads with any remaining vinaigrette. Serve immediately.
This recipe yields 4 servings.
Comments: During the cold winter months, fresh crab is at its best. Fresh-cooked crabmeat is available in many fish markets and specialty-food stores. If you prefer to cook live crabs, you will need two 1-pound crabs for this recipe (each will yield about 4 ounces of meat).

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 381

Calories from Fat 83.8%

Total Fat

37g

Cholesterol

0mg

Sodium

33mg

Carbohydrate

13g

Dietary Fiber

Protein

Points 11

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com