Brunch | Alaskan Harvest Seafood Blog

Spring Crab Salad with Rice

This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.

You will need:

1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper

1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.

2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.

3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.

4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.

Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.

Like This Post? Share With Others:

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Email This to a Friend

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Spring Seafood Stew

Filed under: Scallop Recipes, Seafood Recipes, Shrimp Recipes — Tags: brunch, cooking light, diet meals, fish, health, healthy recipe, Scallops, Seafood, seafood stew, Shrimp, simple recipe, soup, spring recipe, spring seafood stew, stew —

With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.

You will need:

olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound medium shrimp, peeled and deveined
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste

1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.

2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.

3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.

4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.

5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.

This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.