Cajun French: la pince (la pains) – claw
Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 cup crab
- 2 Tbl mayonnaise
- 2 Tbl olive oil
- 1 Tbl fig infused balsamic vinegar
- Pinch ginger
- ½ tsp horseradish
- Pinch salt
- Pinch cayenne pepper
Wisk together mayonnaise and olive oil. Use good olive oil.
Add vinegar and whisk.
Add ginger, horseradish, salt and cayenne. Mix well.
Add crab and fold until well coated.
Salad:
- 3 large lettuce leaves, sliced
- enough lettuce for 2 entrees or 4 dinner salads
- 2 mushrooms, thinly sliced
- 12 grape tomatoes, halved
- Chives and paprika for garnish
Combine mushrooms and tomatoes.
Season with salt and pepper.
Plate:
Place lettuce on plate. Season with salt and pepper.
Place mushrooms and tomatoes on lettuce.
Place crab dressing on top of mushrooms and tomatoes.
Garnish with chopped chives and paprika.
That crab claw meat in the dressing looks fabulous! I’m jealous! I guess you do have to add a few vegetables to the crab dressing! 🙂
Thanks for the comment. John has been know to eat the dressing as is. I find it a little rich without added ingredients. It does make a great topping for fish and I am sure beef or chicken also.
hey Guys, looks like a great dish. ive always been sceptical to try crab meat, dont get me wrong i like fish.. but have always gone for lobster instead. if you ahve tried both could you le me know the difference because a dish that good looking does tempt me!!