Crabmeat Martini Salad With Gingered Plum Dressing
POSTED: Monday, July 2, 2007
Makes 4 servingsThis refreshing salad deserves a fine presentation. Make it in advance and refrigerate for several hours before serving. Then bring out your best martini glasses (large enough to accommodate greens and a heaping ¾ cup salad) -- chill them in the refrigerator, too, before filling. Add artisan olive bread and a cheese plate for an elegant, light lunch served with style.
1 tablespoon canola oil
1 small zucchini, cut into 3/8-inch dice
1 small yellow summer squash, cut into 3/8-inch dice
½ yellow bell pepper, finely chopped
½ green bell pepper, finely chopped
1 ½ teaspoons minced garlic
¼ cup fresh orange juice
2 tablespoons Chinese plum sauce (see Tip)
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh ginger
Pinch of red pepper flakes, or to taste
1 (6-ounce) can lump crab, drained and broken into chunks
1 tomato, cut into 3/8-inch dice
2 green onions, finely chopped
2 cups finely shredded romaine lettuceHeat the oil in a large sautè pan over medium-high heat. Add the zucchini, squash, and bell peppers. Cook, stirring constantly, for 2 minutes. Add the garlic; stir for 1 more minute or until the vegetables are crisp-tender. Transfer the vegetables to a large shallow bowl and stir occasionally as they cool.Whisk together all the dressing ingredients in a medium bowl. Gently stir in the crab, tomato, green onions, and the cooled vegetables. If time permits, transfer the mixture to a refrigerator container; cover and refrigerate for at least 2 hours or up to 8 hours before serving.To assemble each serving, put ½ cup lettuce in the bottom of a martini glasses. Top with ¾ cup of the crab mixture.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the salad
1 tablespoon canola oil
1 small zucchini, cut into 3/8-inch dice
1 small yellow summer squash, cut into 3/8-inch dice
½ yellow bell pepper, finely chopped
½ green bell pepper, finely chopped
1 ½ teaspoons minced garlic
For the dressing
¼ cup fresh orange juice
2 tablespoons Chinese plum sauce (see Tip)
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh ginger
Pinch of red pepper flakes, or to taste
To complete the recipe
1 (6-ounce) can lump crab, drained and broken into chunks
1 tomato, cut into 3/8-inch dice
2 green onions, finely chopped
2 cups finely shredded romaine lettuceHeat the oil in a large sautè pan over medium-high heat. Add the zucchini, squash, and bell peppers. Cook, stirring constantly, for 2 minutes. Add the garlic; stir for 1 more minute or until the vegetables are crisp-tender. Transfer the vegetables to a large shallow bowl and stir occasionally as they cool.Whisk together all the dressing ingredients in a medium bowl. Gently stir in the crab, tomato, green onions, and the cooled vegetables. If time permits, transfer the mixture to a refrigerator container; cover and refrigerate for at least 2 hours or up to 8 hours before serving.To assemble each serving, put ½ cup lettuce in the bottom of a martini glasses. Top with ¾ cup of the crab mixture.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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