Making the perfect Arizona Crab Salad should only take approximately 1 hr 10 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Arizona Crab Salad recipe can feed your family for 1 serving.
There are many different ways to make this Arizona Crab Salad recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arizona Crab Salad recipe.
Arizona Crab Salad Popular Ingredients
- 2 tablespoons Ginger Soy Vinaigrette, recipe follows
- 2 hearts of palm, cut into thirds
- 1/2 cup baby greens
- 2 lavash crackers
- 4 ounces Crab Salad, recipe follows
- 2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream)
- 2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil)
- Fresh cilantro, for garnish
- 1 wonton wrapper, fried and seasoned with Cajun powder
- 1/2 cup soy or tamari sauce
- 1 1/2 cups rice wine vinegar
- 1 large clove garlic, diced
- 1 1/2 tablespoon diced ginger
- 1 large shallot, diced
- 16 ounces Dungeness crabmeat, picked over for shells
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 red onion, diced
- 6 tablespoons non-fat mayonnaise
- 1 tablespoon crab boil seasoning
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1 tablespoon curry powder
- 1 tablespoon ground coriander
- 3 tablespoons chopped fresh cilantro
- Salt and white pepper
- Ginger-Soy Vinaigrette, recipe above
Steps for making Arizona Crab Salad
- Toss greens with Ginger Soy Vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon Crab Salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.
- Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain.
- Combine all ingredients in a mixing bowl and mix until the salad is fully combined.
Popular Categories for this Recipe
- Asian Salad
- Asian
- Salad Recipes
- Crab Salad – Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” (abdomen) (Greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. They live in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation.
- Crab Recipes
- Shellfish Recipes
- Caramelizing – Caramelization or caramelisation is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids.When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
- Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
- Sauteing Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arizona Crab Salad recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
