Asian Crab Salad Croustades
The festive season is near, I am doing everything I can to get into the Christmas spirit, which I always find hard... it's the climate, I do need my snow to get into the mood But it is snowing as we speak, so I can't complain, although it wouldn't be the first time that we have snow just before and then run out in T-shirts on the actual day! I have much to look forward to over the next three weeks, my parents will be joining us for the celebrations after a month in Australia, my husband will be off until January - a luxury I haven't had for a long, long time! And so after baking several batches of cookies, some old and trusted, some new and instantly liked, I now need to sit down and plan the food... There will always be an opportunity for fingerfood, so we'll have rather a lot of that... this recipe here is one that I concocted for a catering I did last week - an all girls' Christmas party, all girls' with astonishing waistlines, I have to say, and much of what I made was on the healthy and figure-conscious side. So if you want to indulge without piling on the pounds, here's a small step towards that. Since white crab meat is quite expensive, I would suggest you buy a whole crab at your fishmongers and have them pit it for you (white and brown meat separately), it works out about half the price! I paid 12 at a rather pricey fishmonger whereas the crab meat alone would have cost me 30 - and that was for almost 50 canapes! I didn't want to throw out the brown meat, so made a little mayo with it for the base... adding some creaminess and a depth of flavour you won't get from the white. You could use just the salad and arrange on a leaf of gem lettuce for an easy and stylish starter. These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind.
The festive season is near, I am doing everything I can to get into the Christmas spirit, which I always find hard... it's the climate, I do need my snow to get into the mood But it is snowing as we speak, so I can't complain, although it wouldn't be the first time that we have snow just before and then run out in T-shirts on the actual day! I have much to look forward to over the next three weeks, my parents will be joining us for the celebrations after a month in Australia, my husband will be off until January - a luxury I haven't had for a long, long time! And so after baking several batches of cookies, some old and trusted, some new and instantly liked, I now need to sit down and plan the food... There will always be an opportunity for fingerfood, so we'll have rather a lot of that... this recipe here is one that I concocted for a catering I did last week - an all girls' Christmas party, all girls' with astonishing waistlines, I have to say, and much of what I made was on the healthy and figure-conscious side. So if you want to indulge without piling on the pounds, here's a small step towards that. Since white crab meat is quite expensive, I would suggest you buy a whole crab at your fishmongers and have them pit it for you (white and brown meat separately), it works out about half the price! I paid 12 at a rather pricey fishmonger whereas the crab meat alone would have cost me 30 - and that was for almost 50 canapes! I didn't want to throw out the brown meat, so made a little mayo with it for the base... adding some creaminess and a depth of flavour you won't get from the white. You could use just the salad and arrange on a leaf of gem lettuce for an easy and stylish starter. These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind.
- juice of 1 lime
- 2 tbsp good-quality mayonnaise or aioli
- 4 heaped tbsp brown crab meat
- salt, pepper, tabasco
- ca. 250 g white crab meat
- 1 tbsp fish sauce (nam pla)
- 2 heaped tbsp soft brown sugar
- 1 small handful mint leaves
- 2 large handfuls coriander leaves
- 2 kaffir lime leaves
- 1 small red chilli (or more to taste)
- half head of romaine or iceberg lettuce
- Carbohydrate 0.15434 g
- Cholesterol 0 mg
- Fat 0.002716 g
- Fiber 0.0375199993610382 g
- Protein 0.027596 g
- Saturated Fat 0.0003056 g
- Serving Size 1 1 Serving (2g)
- Sodium 27.8188 mg
- Sugar 0.116820000638962 g
- Trans Fat 0.0014008 g
- Calories 1 calories
Step-by-step
- First, check both the white and brown meat for any bits of shell that might have snug in. This is best done with your bare hands, the pieces can be quite small.
- For the crab salad, combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved. If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
- Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well. Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
- For the brown meat mayo, chop the brown crab meat roughly, then mash with a fork. Combine with the mayo/aioli and season with salt, pepper and a dash of tabasco.
- Shred the lettuce leaves thinly, then chop roughly.
- To assemble, place about half a tsp of the brown mayo on the bottom of each croustade, fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad. Serve within 30 minutes to an hour so the bases don't get soggy.
A Festive Delight: Asian Crab Salad Croustades
The holiday season is upon us, and as a busy homemaker, I'm always looking for elegant yet simple recipes to impress my guests. This year, I've been experimenting with a range of festive dishes, and these Asian crab salad croustades have quickly become a favorite. They’re the perfect blend of sophistication and ease, making them ideal for any holiday gathering, whether it's a small family affair or a larger celebration.
The inspiration for this recipe struck during a recent catering event – an all-girls Christmas party, filled with incredibly stylish women who were equally conscious of maintaining their figures. The demand for healthy, yet delicious options was high. These croustades perfectly fit the bill. They’re light, flavorful, and offer a delightful balance of textures and tastes. This is also a great way to use the often-overlooked brown crab meat, adding a depth of richness and flavor.
One key tip to making these croustades economically viable is to buy a whole crab from your local fishmonger and have them prepare it for you. It is significantly cheaper than purchasing pre-picked crab meat. This allows you to use both the white and brown crab meat, making it a more cost-effective and flavorful dish. The brown crab meat is incorporated into a simple, yet delicious brown meat mayo, adding a creamy base to the crisp croustades.
Preparing these croustades ahead of time is a significant advantage during the hectic holiday season. The crab salad can be made a day or two in advance, allowing you to focus on other aspects of your holiday preparations. The assembly is quick and straightforward, making it a perfect last-minute appetizer. The combination of the crunchy croustades, the refreshing crab salad, and the creamy brown meat mayo creates a harmonious symphony of flavors and textures that will leave a lasting impression on your guests.
Beyond the holidays, these croustades are versatile enough for any occasion. They can be served as elegant appetizers at a dinner party, or even as a light lunch. Their delicate flavors and elegant presentation make them suitable for a variety of settings, from casual gatherings to more formal events. The recipe is adaptable, too. Feel free to experiment with different types of lettuce, herbs, or spices to create your own unique variation.
The beauty of this recipe lies in its simplicity and versatility. The combination of flavors and textures creates a delightful culinary experience. The process is straightforward, allowing even novice cooks to create a dish that looks and tastes like it came from a Michelin-star restaurant. This is more than just a recipe; it's a testament to the power of simple ingredients, thoughtful preparation, and a dash of festive cheer.
The festive season often brings about the challenge of balancing delicious food with a conscious approach to healthy eating. These Asian crab salad croustades provide the perfect solution. The delicate flavors and elegant presentation make it a showstopper appetizer, while the light and refreshing components ensure that you can indulge without guilt. With this recipe, you can enjoy the festive spirit without compromising on your healthy lifestyle goals. It's a win-win for everyone!
