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Crab And Artichoke Salad With Wonton Croutons
Ingredients
- 3 Tbsp. fresh orange juice
- 2 Tbsp. seasoned rice vinegar
- 2 tsp sweet chili sauce
- 2 tsp soy sauce
- 1 tsp lemon juice
- 1 tsp sugar
- 1/2 tsp salt
- 2 Tbsp. walnut oil or possibly extra virgin extra virgin olive oil
- 1 tsp sesame oil
- 2 lrg vine-ripened tomatoes - (to 3) skinned, seeded, and minced (concasse)
- 1 1/2 c. baby mixed greens
- 1 c. lump cooked dungeness crab meat
- 1 c. artichoke hearts cut into 1/2" pcs
- 12 piece canned lychees cut in half
- 1/2 c. mayonnaise
- 1/4 tsp salt
- 1 x English cucumber sliced thinly
- 1 lrg vine-ripened tomato thinly sliced
- 3 Tbsp. deep-fried wonton strips (wonton croutons)
- 3 Tbsp. glazed walnuts - (pre-packaged)
- 1 Tbsp. toasted sesame seeds Extra-virgin extra virgin olive oil, as needed
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Chinese Chinkiang vinegar
Directions
- Combine all dressing ingredients except walnut oil and sesame oil in a large bowl. Slowly drizzle in the oils and whisk continuously till emulsified. Place tomato concasse in a small bowl; drizzle with 1 Tbsp. salad dressing and set aside. Toss mixed baby greens with remaining salad dressing; drain well and set aside.
- Combine crab mix ingredients in a bowl. Stir to mix well. Slightly oil the inside of 4 small (6-oz) ramekins; divide crab mix equally among the ramekins. Top with tomato concasse. Set aside in refrigerator.
- To serve, line 4 large plates with sliced cucumber and sliced tomato. Invert ramekins onto center of each plate. Divide tossed mixed greens into 4 equal parts and place on top of crab mix. Garnish with wonton croutons, glazed walnuts, and toasted sesame seeds. Drizzle a little extra virgin olive oil and vinegar mix around the crab salad.
- This recipe yields 4 servings.
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