Crab And Artichoke Salad With Wonton Croutons Recipe - Cooking Index
| Salad Dressing | ||
| 3 tablespoons | 45ml | Fresh orange juice |
| 2 tablespoons | 30ml | Seasoned rice vinegar |
| 2 teaspoons | 10ml | Sweet chili sauce |
| 2 teaspoons | 10ml | Soy sauce |
| 1 teaspoon | 5ml | Lemon juice |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Walnut oil or extra virgin olive oil |
| 1 teaspoon | 5ml | Sesame oil |
| Concasse and Greens | ||
| 2 | Vine-ripened tomatoes - (to 3) - skinned, seeded, (large) | |
| And chopped (concasse) | ||
| 1 1/2 cups | 165g / 5.8oz | Baby mixed greens |
| Crab Mixture | ||
| 1 cup | 62g / 2.2oz | Lump cooked dungeness crab meat |
| 1 cup | 237ml | Artichoke hearts - cut into 1/2" pieces |
| 12 | Canned lychees - cut in half | |
| 1/2 cup | 118ml | Mayonnaise |
| 1/4 teaspoon | 1.3ml | Salt |
| For Serving | ||
| 1 | English cucumber - sliced thinly | |
| 1 | Vine-ripened tomato - thinly sliced (large) | |
| 3 tablespoons | 45ml | Deep-fried wonton strips - (wonton croutons) |
| 3 tablespoons | 45ml | Glazed walnuts - (pre-packaged) |
| 1 tablespoon | 15ml | Toasted sesame seeds |
| Extra-virgin olive oil, as needed | ||
| 1 tablespoon | 15ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Chinese Chinkiang vinegar |
Combine all dressing ingredients except walnut oil and sesame oil in a large bowl. Slowly drizzle in the oils and whisk continuously until emulsified. Place tomato concasse in a small bowl; drizzle with 1 tablespoon salad dressing and set aside. Toss mixed baby greens with remaining salad dressing; drain well and set aside.
Combine crab mixture ingredients in a bowl. Stir to mix well. Slightly oil the inside of 4 small (6-ounce) ramekins; divide crab mixture equally among the ramekins. Top with tomato concasse. Set aside in refrigerator.
To serve, line 4 large plates with sliced cucumber and sliced tomato. Invert ramekins onto center of each plate. Divide tossed mixed greens into 4 equal parts and place on top of crab mixture. Garnish with wonton croutons, glazed walnuts, and toasted sesame seeds. Drizzle a little olive oil and vinegar mixture around the crab salad.
This recipe yields 4 servings.
Source:
http://www.fontayne.com/california/crabartichoke.html
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.