Crabmeat, Asparagus, and Tomato Salad, Two Ways (Emeril Lagasse) Recipe
Posted by
Ingredients:
- crabmeat ravigote, recipe follows
- essence , recipe follows
- 1/2 to 1 lb pencil-thin asparagus spears, tough woody ends removed, and spears trimmed to an even length
Directions:
- In a bowl, toss the lettuces with the olive oil and vinegar. Add salt and pepper, to taste.
- Plating 1: Soak rice paper wrappers in warm water until they are pliable, about 3 minutes. Remove 2 softened wrappers and place on the work surface, slightly overlapping each other. Place some lettuce on the wrapper. Top with some of the ravigote and asparagus. Roll the wrapper around the filling like a burrito. Wet the edge to seal.
- Slice the tomatoes thinly. Place some tomato slices on a plate. Slice the lettuce/ravigote wrap on the diagonal and place on top of the tomatoes. Drizzle the plates decoratively with the herb oil, and garnish with chopped parsley and Essence. Serve immediately.
- Plating 2: Have rice paper wrappers soaked. Cut the rice paper into thin strips. Add the rice paper strips in batches and fry until golden, turning with a slotted spoon, about 45 seconds. Remove and drain on paper towels. Season lightly with Essence, to taste.
- Place 4 ring molds, about 3-inches in diameter and 2-inches high, in the center of 4 salad plates. Arrange the lettuces around the molds.
- Dice the tomatoes. Spoon the crabmeat into each mold, pressing firmly with the back of a spoon to pack as tightly as possible. Carefully remove the molds, leaving a tight stack of crabmeat.
- In a small bowl, lightly dress the diced tomato with chive oil and salt to taste. Gently spoon about 1 tablespoon of the dressed tomato onto each crabmeat stack. Arrange 4 asparagus spears around each plate, placing a small dollop of the remaining tomato between each spear. Stand chive spears against each crabmeat stack, top with the fried rice papers and decoratively garnish the plates with parsley and Essence, and serve.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Crabmeat Ravigote:
- In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, capers, shallots, parsley and sieved egg. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste.
- Cooked Asparagus:
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Transfer with tongs to an ice bath to refresh. Remove from the water and pat dry. Set aside.
- Chive Oil:
- Bring a small saucepan of water to a boil. Add the chives and blanch for 10 seconds. Drain and transfer to an ice bath. Remove and pat dry on paper towels, squeezing to remove any excess water. Roughly chop and transfer to a blender. With the machine running, add the oil and salt through the feed tube and process until smooth.
- Transfer to a bowl and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squirt bottle and refrigerate until needed, for up to 2 weeks. (Bring to room temperature before using).
- Yield: Makes about 1/2 cup
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1266 Kcal (5300 kJ) | ||
| Calories from fat | 777.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.38g | 133% | |
|---|---|---|---|
| Cholesterol | 58.18mg | 19% | |
| Sodium | 4435.16mg | 185% | |
| Potassium | 1463.59mg | 31% | |
| Total Carbs | 89.58g | 30% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 13.24g | 53% | |
| Protein | 34.56g | 69% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 5.9mg | 33% | |
| Calcium | 158.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 179.19 Kcal (750 kJ) | ||
| Calories from fat | 110.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 133% | |
|---|---|---|---|
| Cholesterol | 8.23mg | 19% | |
| Sodium | 627.75mg | 185% | |
| Potassium | 207.16mg | 31% | |
| Total Carbs | 12.68g | 30% | |
| Sugars | 0.38g | 11% | |
| Dietary Fiber | 1.87g | 53% | |
| Protein | 4.89g | 69% | |
| Vitamin C | 3.2mg | 37% | |
| Vitamin A | 0.3mg | 70% | |
| Iron | 0.8mg | 33% | |
| Calcium | 22.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
-
Asparagus and Tomato Salad with Yogurt-Cheese Dressing
Frozen cut asparagus, thawed, Tomato, chopped and 5 more.. -
-
-
Asparagus & Tomato Salad W/Yoghurt Dressing (#6)
Fresh asparagus (tips & tender stems, cooked crisp-tender... and 7 more.. -
-
Asparagus and Tomato Panzanella
Cubed crusty bread, Olive oil , as needed, Garlic, minced and 12 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
