King Crab Salad with Lemon Crêpes

The extra effort of shelling king crab legs and preparing the accompanying crêpes is worthwhile: this salad is truly special and guaranteed to impress.

Ingredients

    Salad and Dressing
  • 8 oz (250 g) cooked king crabmeat (about 1 lb/500 g crab legs in shells)
  • 1/2 cup (125 mL) canned hearts of palm, drained and sliced
  • 1/2 cup (125 mL) sliced celery
  • 1/2 cup (125 mL) chopped red onion
  • 1 lemon
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) hot pepper sauce
  • 1 garlic clove
  • 1 tsp (5 mL) snipped fresh dill weed
  • Cucumber ribbons (optional, see Chef's Corner)
  • Fresh dill sprigs (optional)
    Crêpes
  • 1/3 cup (75 mL) milk
  • 1 egg
  • 3 tbsp (45 mL) all-purpose flour
  • 3 tsp (15 mL) melted butter
  • 2 tsp (10 mL) sugar
  • 1/4 tsp (1 mL) salt

Directions

  1. For salad, remove crabmeat from shells and place in Classic Batter Bowl (see Chef's Corner). Add hearts of palm, celery and onion. For dressing, zest lemon using Microplane® Adjustable Grater to measure 2 tsp (10 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. In Small Batter Bowl, whisk mayonnaise, half of the zest (set aside remaining zest for crêpes), juice, hot pepper sauce, garlic and dill weed until well blended. Add dressing to crabmeat mixture; mix gently. Cover and refrigerate until ready to serve.

  2. For crêpes, whisk together milk, egg, flour, butter, sugar, salt and reserved lemon zest in Stainless (2-qt./2 L) Mixing Bowl until smooth. Heat (8-in./20 cm) Sauté Pan over medium heat until a drop of water sizzles, then evaporates; grease lightly. Pour scant 1/4 cup (50 mL) batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook about 1 additional minute or until lightly browned. Remove from pan. Repeat with remaining batter.

  3. To serve, spoon salad over cucumber ribbons; garnish with fresh dill sprigs, if desired. Serve with crêpes.

Yield:

  • 2  servings of 1 cup/250 mL salad
  • 2  servings of 2 crepes

Nutrients per serving:

Calories 410, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 190 mg, Carbohydrate 23 g, Protein 29 g, Sodium 1870 mg, Fiber 3 g

 

U.S. Diabetic exchanges per serving:

 1 1/2 starch, 3 1/2 low-fat meat, 2 fat (1 1/2 carb)

Cook's Tips:

To remove crabmeat from shell, carefully cut down length of shell using Professional Shears. Split shell apart to remove meat. Place the meat on paper towels to absorb any excess moisture.

Crêpes can be made ahead of time and stacked between squares of Parchment Paper. Place in resealable plastic bag and refrigerate or freeze until ready to use. Microwave for a few seconds or until warm before serving.

To make cucumber ribbons, cut ends from half of an English (seedless) cucumber. Using Vegetable Peeler, slice down length of cucumber to make thin ribbons.

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