Best 4 Grilled Vegetables Salad With Crab Cakes And Saffron Aioli Recipes
Indulge in a symphony of flavors with our Grilled Vegetables Salad with Crab Cakes and Saffron Aioli recipe. This delectable dish begins with a medley of grilled vegetables, expertly charred to perfection, offering a delightful smoky-sweet balance. Succulent crab cakes, bursting with fresh crab meat and aromatic herbs, take center stage, while the saffron aioli adds a vibrant golden hue and a touch of exotic flavor. The salad is a vibrant tapestry of textures and colors, featuring crisp lettuce, juicy tomatoes, and a sprinkle of toasted pine nuts. This culinary masterpiece is not only a feast for the senses but also a testament to the art of combining simple ingredients into an extraordinary dish. Alongside this main recipe, you'll also find variations for the Grilled Vegetables Salad, Crab Cakes, and Saffron Aioli, allowing you to customize your meal to your liking.
Here are our top 4 tried and tested recipes!
GRILLED VEGETABLES SALAD WITH CRAB CAKES AND SAFFRON AIOLI
Steps:
- Saute the peppers and garlic in olive oil. Set aside to cool.
- In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
- Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
- Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
- Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
- Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
- Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
- Yield: 2 cups
ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI
Provided by Catherine Saint Louis
Categories appetizer
Time 30m
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
- Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
- Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
Steps:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
Tips:
- For the grilled vegetables, choose firm, ripe vegetables that will hold up well on the grill. Good options include zucchini, bell peppers, asparagus, and corn on the cob.
- To prevent the vegetables from sticking to the grill, brush them with olive oil before grilling.
- Grill the vegetables over medium-high heat until they are tender and slightly charred.
- For the crab cakes, use fresh, lump crab meat for the best flavor.
- Be gentle when forming the crab cakes, as they can easily fall apart.
- Pan-fry the crab cakes in a hot skillet until they are golden brown and cooked through.
- For the saffron aioli, use a good quality saffron for the best flavor.
- Whisk the aioli until it is smooth and creamy.
- Serve the grilled vegetable salad with the crab cakes and saffron aioli for a delicious and healthy meal.
Conclusion:
This grilled vegetable salad with crab cakes and saffron aioli is a delicious and healthy meal that is perfect for summer entertaining. The grilled vegetables are flavorful and slightly charred, the crab cakes are golden brown and cooked through, and the saffron aioli is smooth and creamy. This dish is sure to impress your guests!
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