Tomatoes Stuffed with Crab

Hazy Hot and Humid… So, yesterday I mentioned making a chicken salad stuffed tomato. Well, I decided to stop off at the fish shop on the way home and got a great deal on crab meat. So, instead of chicken salad stuffed tomatoes, I made crab salad for them. I like to make these easy meal items that go straight from the fridge to the plate on these hazy, hot, humid days.

Here’s what you’ll need:

  • 2 fist sized ‘slicing’ tomatoes
  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 1 rib celery
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Take a butter knife and shave off some of the lime pulp into the crab meat. Combine this thoroughly. Then add the minced celery and onion, then cut the leeks lengthwise and chiffonade and add the shreds to the crab. Now, add the mayo and mix thoroughly.

Take each tomato and hollow them out. I usually fine that one of those serrated grapefruit spoons works well for this task. Save the innards for making salsa, or chunked into a side salad. Now, stuff the crab salad into the tomato and store them in the fridge till you are ready to serve them up.

Tomato Stuffed with Crab

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Crab Salad w Spring Leeks

From the sustainable seafood section; here’s a salad that works well by itself, or as a filling for a picnic sandwich. It uses those wonderfully sweet spring leeks that seen so plentiful at H-Mart, the local Asian market, and the crab meat on sale at Western Beef. So, grab some crab and a lime and lets get cracking.

Here’s what you’ll need:

  • 1 pound crab meat
  • 1 lime
  • 1 red onion
  • 2 spring leeks
  • two tablespoons mayo
  • sea salt and pepper

Start by cutting the crab meat into modest chunks. Cut the lime in half and squeeze the juice over the crab meat. Combine this thoroughly. Then cut the leeks lengthwise and chiffonade. Add the shreds to the crab. cut the red onion into fine shreds and add this too. Now, add the mayo and mix thoroughly.

A simple salad that stands on its own, or nestled inside a kaiser roll. Take it along on your next picnic.

 

Curried Crab Salad

I was working in the lab late one night when my eyes beheld an eerie sight
For my monster from his slab began to rise and suddenly to my surprise…

the curried crab salad wasn’t half bad. I did the mash… I did the curry mash… oh well.

I’ve been going through some ideas to get ready for ‘picnic’ month.. another name for May. I swapped out the chicken for crab in a curried salad that I enjoyed last year and I really enjoyed it… I’ll bring a curried crab salad to the next picnic and see what the friends say…

Here’s what you’ll need:

  •  1/2 tbsp. cooking oil
  • 1 tsp. curry powder
  • 1/3 c. plain yogurt
  • 1 c. chopped crabmeat
  • 1/4 c. raisins
  • 1/4 c. coarsely chopped salted cashew nuts
  • 1/2 tsp. finely minced fresh ginger
  • Salt (to taste)
  • Pepper (to taste)
  • 1/4 c. finely chopped scallions

Heat oil in a small pan, add curry powder and cook for about 30 seconds. That makes the curry powder taste less raw.

Mix curry powder and oil with yogurt, then combine with remaining ingredients, reserving 2 tablespoons of the scallions to garnish the top of the salad.

Cold Scallop Salad v 1.0

This weekend’s picnic reminds me of another picnic we had this summer at William Cullen Bryant – Cedarmere estate.  I made a cold scallop salad perfect for summer days.

  • 1 pound small bay scallops
  • 2 cups water
  • 1 cup Rhine wine
  • Flavor: 1 bay leaf, ½ tsp thyme, 1 tbsp parsley
  • 1 small red onion coarsely chopped
  • 1 rib of celery minced
  • 1/3 cup of sweet pickles minced
  • ½ tsp sea salt
  • Dash of pepper
  • A dollop or two of mayo

To serve:

  • Boston lettuce

Stuff the flavor items into a spice ball and place it in a large sauce pot with the water and wine and bring it to a boil. Once this liquid is nice and fragrant, add the scallops and reduce the heat to a simmer.

Simmer for about 5 minutes or so, just until the scallops are opaque. Then, strain them out and pat them dry with a paper towel, and then toss them into a metal bowl and into the fridge to cool.

Once their nicely chilled, about an hour… add the onion, celery, pickles, pepper, and sea salt. Fold in the mayo and gently combine.

Pack this in a container with a chill pack in your picnic cooler and a head of Boston lettuce.  I like to use the Boston lettuce because it fits in the martini glass perfectly on which to scoop the salad.

Blue Claw Salad

Crabs, they are a lot like ants in that you need a lot of them in order to get anything done. There is so often so little meat on our local little dock-side dwellers that you need half a dozen to whip up so much as a sandwich. But, today that’s what we’ll do… lets whip up a crab salad sandwich.

  • The meat of half a dozen blue claw crab, or two cans of crabmeat
  • 1 small red onion finely diced
  • 2 ribs of celery finely diced
  • A healthy dollop of good mayo
  • An equally healthy dollop of horseradish sauce

I flake the crabmeat with fork to get it all nice and fluffy. Then toss the diced onion and celery into the bowl and mix this really well. Then, add the mayo and the horseradish sauce. I like using Gold’s Horseradish Sauce in the squeeze bottle. Mix this well, then add a little salt and pepper to taste.

Now that he mixture is prepped, let talk about bread. I prefer to make this sandwich on well toasted rye bread, the seeded one. I toast up the bread, then drop a leaf or two of Boston lettuce on it. I like the leafier Boston lettuce for this sandwich as it tends to have a thinner leaf that the iceberg and a more uniform shape for holding the salad than the red or green leaf lettuce varieties.

This is a good sandwich to cut up and serve as an accompaniment to Manhattan clam chowder.