Best 9 Lemon Grass Crab Fennel Salad Recipes

CRAB AND FENNEL SALAD

Steps:

• Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
• Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
• Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
• Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
• Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
• Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD

Steps:

• Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
• Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
• Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING

Steps:

• Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
• Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
• Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

GREEN LEAF SALAD WITH FENNEL, APPLE, AND PECANS

Steps:

• Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
• Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
• Serve immediately.

LEMON GRASS SKEWERED SHRIMP

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

CRAB AND FENNEL WONTONS

Steps:

• Make sure crab is carefully picked over to remove any shells. In a large bowl mix diced fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes then add crab. Check for seasoning. Spoon a small amount of filling on each wonton and brush edges with egg wash. Fold wontons in half into triangles. Fold back the 2 corners like a tortellini. Heat oil in a fryer to 350 degrees and fry wontons until golden brown. Serve on fresh shaved fennel tossed in lime juice and garnish with mango puree.
• In a blender, puree mango, juice and sambal. Slowly add oil and check for seasoning.

EGGS "BENEDICT" WITH QUAIL EGGS AND SPICED BISCUITS WITH LEMONGRASS-CRAB-FENNEL SALAD

Steps:

• For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
• For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
• PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

EGGS 'BENEDICT' WITH QUAIL EGGS AND SPICED BISCUITS LEMONGRASS-CRAB-FENNEL SALAD

Steps:

• Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny.
• In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
• In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
• PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.