Crab Salad Recipe
Samphire is a seashore plant, although many people mistake it for a type of seaweed. This vegetable used to be called “sampiere” and was named after the patron saint of fishermen. It was once known as “poor man’s asparagus” but is now being used as a fashionable garnish in gourmet restaurants.
Alternative names include sea pickle and sea asparagus and this vegetable has been enjoyed for centuries in England. It is even mentioned in Shakespeare’s famous “King Lear” play.
You can divide this vegetable into two categories – rock samphire and marsh samphire. The marsh variety looks a bit like baby asparagus and has bright green stalks and a salty, crisp flavor. You can use it raw in salad but its saltiness can be too much for some people, so you might prefer to steam or boil it for a few minutes, then serve it with melted butter.
Young plants cook faster than older ones but it usually needs two or three minutes boiling or five to eight minutes steaming. Do not add salt to the cooking water because this vegetable is already very salty. It is nice served as a side dish with fish or seafood.
The rock variety does not smell or taste good but you can pickle it or buy it ready-pickled. Buy fresh-looking, bright plants without any signs of wilting and rinse it under cold running water before using it in a recipe. This plant does not keep for more than a day or two so buy it just before you use it.
Health Benefits
Samphire is not used much in herbal medicine but it is a good diuretic and digestive. It is also believed to help with obesity. This plant has a high vitamin C content and it can help with flatulence and possibly kidney complaints too.
Warm Crab Salad With Samphire Recipe
This amazing salad recipe makes a very impressive appetizer. If you want to make it into an entree instead, why not add some grilled vegetables to the dish, such as zucchini, bell peppers, or mushrooms? Alternatively you could serve mixed grilled vegetables on the side.
What You Need:
- 1 cooked brown crab weighing 3 oz
- 8 oz fresh samphire
- 12 oz thin asparagus
- 1 tablespoon chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1/4 finely chopped garlic clove
- 2 teaspoons lemon juice
- Salt, to taste
- Parmesan shavings, to garnish
How To Make It:
Snap the woody ends off the asparagus, and then cut the stalks in half. Snap the woody ends off the samphire and break it into one inch pieces. Add the asparagus and samphire to a pan of unsalted boiling water and cook for one minute.
Drain and rinse the vegetables under cold running water to set the color and stop them from cooking. Drain them again and add them to a bowl. Add the olive oil, garlic and lemon juice. Toss well and season to taste.
Take the crabmeat off the crab. Divide the cooked vegetables between four plates and arrange the crabmeat on top. Sprinkle the parsley over the salads and drizzle some olive oil on top. Scatter the cheese over it and serve right away.
If you are trying to include more vegetables in your family’s diet, there are plenty of ways to do it. Why not make a mouthwatering vegetable pizza recipe or even a healthy and easy vegetable soup recipe for your family?
GrilledVegetableRecipe.com – The Veggie Side of Grilling
Crab Salad recipe
|
|
Old Bay Seasoning for Seafood, Poultry, Salads & Meats, 6-Ounce Canister $2.91 Add a taste of the sea to every bite with Old Bay® seasoning. Old Bay® seasoning |
|
|
Minor’s Seafood Base – 16 oz. $17.95 Minor’s Seafood Base brings the best of the sea together in one flavorful recipe. A combination of sautéed clams, crab shrimp and lobster, it serves as the perfect foundation for any seafood dish. Minor’s Seafood Base enhances bisques and chowders. It increases the seafood flavor in stuffing, dips, spreads and seafood salads. Use Minor’s Seafood Base in any shellfish recipe…. |
|
|
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients $15.79 Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten”Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea… |
|
|
The French Laundry Cookbook $20.29 To eat at Thomas Keller’s Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller’s r… |
|
|
The Barefoot Contessa Cookbook $14.20 Presents a collection of recipes for appetizers, entrees, desserts, and accompanimentsTitle: The Barefoot Contessa CookbookAuthor: Garten, InaPublisher: Random House IncPublication Date: 1999/04/01Number of Pages: 255Binding Type: HARDCOVERLibrary of Congress: 98007469… |
