Crab Salad Recipe
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Simple Low Fat Crab Salad
This is one of the simplest salads you will ever see; yet it is also one of the most beautiful and elegant. The dressing is citrusy and delicious. Your friends will accuse you of ordering out for this delicious low fat crab salad. This crab salad recipe allows you to make the most of your seafood while surrounding it with delicious, fresh produce. When you are trying to eat healthy, you want your food to look just as appetizing as ever. When your food looks good, you want to eat it and will not be pining for the fat-laden foods you used to eat.
Arrange each serving on its own plate. The lettuce leaf serves as the base of the salad. Center your seafood in the middle and surround it with tomato and lemon slices. Toss a little corn on top and dress the salad. Top it all off with sprouts and a beautiful pansy. Voila! One of the most delicious, beautiful salads you will ever eat will be sitting in front of you.
Edible flowers really can make any dish look elegant. Make sure your flowers have not been treated with chemical fertilizers, weed sprays, or insecticides. While we chose a blue pansy, you can also choose from calendulas, carnations, chrysanthemums, clover, cornflowers, dandelions, English daisies, apple blossoms, citrus blossoms, elderberry blossoms, fuchsia, chive flowers, borage flowers, lavender blossoms, honeysuckle, impatiens, lilac, marigold, nasturtiums, peonies, primroses, rose petals, scented geraniums, snapdragons, sweet woodruff or tulip petals. Choose your favorites that happen to be in season for your dining pleasure.
Low Fat Crab Salad
Ingredients -
Orange Blossom Vinaigrette:
¼ cup orange blossom honey
½ cup white balsamic vinegar
1 cup olive oil
1 cup orange juice
Salt and pepper to taste
Salad:
1 cup medium shrimp, peeled, deveined and cooked
2 cups lump crab meat, cooked
2 tomatoes, sliced
½ cup corn kernels
¼ cup radish sprouts
Lettuce leaves
Lemon slices
6 pansy blossoms
Preparation:
For dressing: Bring the orange juice to a simmer in a small saucepan. Reduce the juice by ⅓, yielding ⅔ cup. This will take about 10 to 12 minutes. Remove from the heat and place in a medium bowl. Set aside to cool.
Add the honey to the juice and whisk to mix. Add the vinegar and mix. Slowly whisk in the olive oil to create an emulsified state. Season to taste with salt and pepper. Cover the dressing and refrigerate until you are ready to dress the salad. Makes 2 cups of dressing. Keeps for up to 5 days in the refrigerator.
For salad: Lay lettuce leaves out on each plate. Add a pile of lump crab meat in the center of the leaf. Top with a few shrimp.
Arrange tomato slices along one side. Sprinkle with corn kernels. Set lemon slice on the side.
Drizzle with salad dressing.
Decorate with radish sprouts and pansy blossoms.
(Serves 6)
Photo Description:
This is a super simple low fat crab salad that you can make in minutes if you already have the dressing ready. Of course, you could substitute your favorite dressing. All you need to do for this simple crab salad is arrange all the ingredients on a lettuce leaf and you are ready to eat. The pansy blossom is edible and adds a nice touch of unusual color to the salad. There is no mixing required for this beautiful salad, yet it looks like it just came from a five star restaurant.
