Crab Salad with Caesar Vinaigrette

Name: Crab Salad with Caesar Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 white anchovies (see Note); 1 Tbsp snipped chives; 1 teaspoon Dijon mustard; 1 garlic clove; 454 grams lump crabmeat, picked over for cartilage; 59 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 2 Tbsps red wine vinegar; 59 milliliters finely diced roasted red pepper; 227 grams baby romaine lettuce leaves; 4 servings Salt and freshly ground pepper; 2 teaspoons chopped tarragon; 1 teaspoon Worcestershire sauce

Need a gluten free and pescatarian main course? Crab Salad with Caesar Vinaigrette could be a spectacular recipe to try. One serving contains 268 calories, 26g of protein, and 16g of fat. This recipe serves 4. If you have salt and pepper, chives, dijon mustard, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be scrumptious and satisfying.

Instructions

In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Vinaigrette

Anchovies

Olive Oil

Parmesan

Mustard

Vinegar

Garlic

Equipment you will use

Blender

In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette.

Ingredients you will need

Vinaigrette

Red Pepper

Tarragon

Chives

Crab

Equipment you will use

Bowl

Add the romaine and toss.

Ingredients you will need

Romaine

Transfer to plates, top with the remaining 4 anchovies and serve.

Ingredients you will need

Anchovies

Equipment

Blender

Bowl

Ingredients

Servings:

white anchovies (see Note)1Tbsp

snipped chives 1teaspoon

Dijon mustard 1

garlic clove 454grams

lump crabmeat, picked over for cartilage 59milliliters

extra-virgin olive oil 59milliliters

freshly grated Parmigiano-Reggiano cheese 2Tbsps

red wine vinegar 59milliliters

finely diced roasted red pepper 227grams

baby romaine lettuce leaves 4servings

Salt and freshly ground pepper 2teaspoons

chopped tarragon 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.