Crab-Salad Vinaigrette

Crab-Salad Vinaigrette Recipe with Fresh Vegetables and Herbs

Preparation time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Crab-Salad Vinaigrette is a refreshing and flavorful dish that combines lump crab meat with a zesty vinaigrette dressing, served in crisp iceberg lettuce bowls. This recipe is perfect for a light and healthy meal or as an elegant appetizer for a special occasion.

History

The origins of Crab-Salad Vinaigrette can be traced back to classic French cuisine, where seafood salads are a popular choice for light and refreshing dishes. This recipe puts a modern twist on the traditional crab salad by incorporating a tangy vinaigrette dressing that enhances the flavors of the crab meat.

Ingredients

2 heads of iceberg lettuce
0.25 cup of extra-virgin olive oil
juice of 1 lemon or (4.75 tsp of fruit juice, grapefruit or lime only)
2 cloves of garlic, finely minced
1 tsp of kosher salt
0.5 tsp of freshly ground black pepper
1 scallion, finely sliced
4 red radishes, cut into fine matchsticks
4 cups of lump crab meat
4 cherry tomatoes, cut into quarters

How to prepare

Cut each head of lettuce in half.
Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on.
Carefully remove the core of each half to create four bowls.
Put each bowl on a plate and set aside.
In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Add scallion and radish; mix to combine.
Add crab meat and gently toss to coat evenly with the vinaigrette.
Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes.
The salad can be refrigerated for one day. Pour or spoon the contents of the seafood-based vinaigrette into a glass bottle and reserve it in the refrigerator.

Variations

Substitute shrimp or lobster meat for the crab meat.
Add diced avocado or mango for a tropical twist.
Top the salad with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to use fresh lump crab meat for the best flavor and texture.

- Adjust the seasoning of the vinaigrette to suit your taste preferences.

- Serve the crab salad in the lettuce bowls immediately after assembling to maintain the crispness of the lettuce.

Serving Suggestions

Serve Crab-Salad Vinaigrette as a light lunch or appetizer, accompanied by a glass of chilled white wine or a citrusy cocktail.

Cooking Techniques

The key to making a delicious Crab-Salad Vinaigrette is to gently toss the crab meat with the vinaigrette to ensure that the flavors are evenly distributed.

Ingredient Substitutions

If you are unable to find lump crab meat, you can use canned crab meat or imitation crab meat as a substitute.

Make Ahead Tips

You can prepare the vinaigrette and crab salad ahead of time and assemble the lettuce bowls just before serving to save time.

Presentation Ideas

Arrange the lettuce bowls on a platter and garnish with fresh herbs or edible flowers for an elegant presentation.

Pairing Recommendations

Crab-Salad Vinaigrette pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover crab salad in an airtight container in the refrigerator for up to one day. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Crab-Salad Vinaigrette contains approximately 200 calories.

Carbohydrates

Each serving of Crab-Salad Vinaigrette contains approximately 5 grams of carbohydrates.

Fats

Each serving of Crab-Salad Vinaigrette contains approximately 10 grams of fats.

Proteins

Each serving of Crab-Salad Vinaigrette contains approximately 20 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (crab), which may be an allergen for some individuals.

Summary

Crab-Salad Vinaigrette is a nutritious dish that is rich in proteins and essential vitamins and minerals. It is a low-carb and low-calorie option for a light and satisfying meal.

Summary

Crab-Salad Vinaigrette is a light and flavorful dish that is perfect for a summer meal or special occasion. With its combination of fresh crab meat, zesty vinaigrette dressing, and crisp lettuce bowls, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Crab-Salad Vinaigrette. It was a warm summer day, and I had just returned from a visit to a quaint little coastal town. As I strolled through the bustling market, the smell of fresh seafood filled the air, and my mouth watered at the sight of the succulent crabs on display.

I struck up a conversation with a friendly fisherman named Captain Jack, who was eager to share his favorite crab recipe with me. He described a simple yet elegant dish that he had learned from his grandmother, a recipe that had been passed down through generations in his family.

Excited to try something new, I eagerly jotted down the ingredients and instructions for the Crab-Salad Vinaigrette. Captain Jack explained that the key to this dish was using the freshest ingredients possible, particularly the crab meat. He recommended using lump crab meat for its sweet and delicate flavor.

After bidding farewell to Captain Jack, I headed home with a bag full of fresh crab meat and a newfound sense of culinary adventure. I couldn't wait to recreate the Crab-Salad Vinaigrette in my own kitchen and share it with my family.

As I gathered the necessary ingredients and prepared to make the dish, I couldn't help but think back on all the recipes I had learned over the years. From my own grandmother's kitchen to the bustling markets of foreign lands, I had collected a wealth of culinary knowledge that I was eager to put to use.

With a sense of anticipation, I began to prepare the Crab-Salad Vinaigrette. I carefully mixed the lump crab meat with a medley of fresh vegetables, including crisp cucumbers, juicy cherry tomatoes, and fragrant herbs. The vinaigrette dressing was a simple yet flavorful combination of olive oil, vinegar, Dijon mustard, and a touch of honey for sweetness.

As I tossed the ingredients together in a large bowl, the vibrant colors and enticing aromas of the dish filled my kitchen. I could hardly wait to taste the finished product.

When the Crab-Salad Vinaigrette was finally ready, I plated it with a garnish of fresh parsley and a sprinkling of sea salt. The dish looked as beautiful as it smelled, and I knew that I had created something truly special.

As my family gathered around the table to sample the Crab-Salad Vinaigrette, I watched with anticipation as they took their first bites. Their faces lit up with delight as they savored the delicate flavors of the fresh crab meat and the zesty vinaigrette dressing.

With each bite, I could see that I had captured the essence of that coastal town and its vibrant culinary tradition. The Crab-Salad Vinaigrette was a hit, and my family couldn't stop raving about how delicious it was.

From that day on, the Crab-Salad Vinaigrette became a staple in our family's recipe collection. Whenever we wanted to transport ourselves back to that sunny coastal town, all we had to do was whip up a batch of this savory and refreshing dish.

As I look back on that fateful day when I first learned to make the Crab-Salad Vinaigrette, I am grateful for the culinary journey that led me to this delicious recipe. It is a reminder of the joy and connection that food can bring, and the memories that can be shared around the dinner table.

So the next time you find yourself in a bustling market or chatting with a friendly fisherman, don't be afraid to ask for a new recipe. You never know what culinary treasures you might discover, just like I did with the Crab-Salad Vinaigrette. Happy cooking!