CRAB
SALAD IN A TARRAGON-CITRUS MAYONNAISE WITH AVOCADO
SLICES
Brenda
and her husband, Tim Kane, have been progressive
leaders
in the style of natural, healthy foods starting
with their St. Paul restaurant, Café Kardamena,
and for the last 20 years in Minneapolis at their
popular restaurant, Café Brenda.
The Crab Salad Brenda offers here is simple
to put together and offers an elegant
presentation. She takes
advantage of using expensive crab meat and making
it go a long way
Crab
Salad
1
pound crabmeat
3 avocados
3 oranges
1 grapefruit
mixed greens
Carefully
clean the crabmeat, picking out any shell pieces.
Mix the crabmeat and mayonnaise together.
Slice
avocados. Peel and segment the oranges and grapefruit,
cleaning each until all membranes are gone.
Place
greens on individual plates. Fan out the sliced avocado,
using half of the avocado for each serving. Place
the crab salad at the base of the avocado and place
the fruit segments around it.
Serves
6
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Tarragon-Citrus
Mayonnaise
Making
your own mayonnaise is simple and easy. If you want
to avoid this step, you can substitute 1 cup good
quality safflower mayonnaise and add the flavor ingredients,
but the results won't be quite as good as making your
own.
1
egg yolk
1/2 tbsp lime juice
1/2 tsp salt
1 cup vegetable oil (Brenda suggests a good quality
canola oil)
1 tbsp orange juice (can also use grapefruit juice)
1 tsp chopped fresh tarragon
3 tbsp chopped fresh chives
1/8 tsp pepper
Drop
the egg yolk into a bowl, add the lime juice and salt,
and beat or whisk vigorously. Slowly add the oil in
a light stream until mixture begins to thicken.
Continue
to beat the mayonnaise until all the oil is incorporated.
Add the orange juice, tarragon, chives, and pepper.
Whisk together.
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