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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound picked Dungeness or Peekytoe crab 3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice Coarse salt and freshly ground pepper 1 small head frisee, white part only, washed and dried Carrot Coulis Cumin Coriander Mousseline

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound picked Dungeness or Peekytoe crab 3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice Coarse salt and freshly ground pepper 1 small head frisee, white part only, washed and dried Carrot Coulis Cumin Coriander Mousseline

Directions

In a medium bowl, combine crab, 1 tablespoon oil, and 1 1/2 teaspoons lemon juice. Toss gently to combine. Season with salt and pepper; set aside. In a medium bowl, toss frisee with remaining 2 tablespoons oil and 1 1/2 teaspoons lemon juice. Season with salt and pepper; set aside.

Spoon 2 to 3 tablespoons carrot coulis into the center of 4 shallow soup bowls. Spread the coulis in a 4-inch circle. Place a 3-inch ring mold in the center of the coulis. Divide crab between the molds and top each with a small spoonful of mousseline. Carefully remove the ring. Top each plate with one-quarter of the frisee. Serve immediately.

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All Reviews for Crab Salad in Carrot Coulis

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crab Salad in Carrot Coulis

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest