OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.
If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!
1 lb cooked lump crab meat (can sub imitation crab, tuna, shrimp or chicken)
1 tbsp grapeseed oil
2 tbsp white wine vinegar
lemon juice from 1/2 fresh lemon
1/2 cup celery, diced
1/2 orange or red bell pepper, diced
1/4 cup red onion, diced fine
1/2 cup cucumber, diced
2 tablespoons fresh cilantro, chopped fine
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon fresh cracked white pepper
1/2 teaspoon Jane’s Krazy Salt (or any seasoned salt you have)
1 tsp red chili flakes (optional)
2 mini fresh green chiles, diced fine (optional)
3 tablespoons light/low cal mayonnaise
Garnish: salad greens, sliced avocado, lemon wedges
Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld. Serve over mixed greens with slices of avocado and fresh lemon wedges.
Prep time: 10 minutes / Total time: 10 minutes
Other Crab Salad Recipes you may enjoy:
Giada’s Crab Salad
Epicurious Crab Salad Sandwiches
AllRecipes.com Crab Salad
Beyond the Plate Crab Salad with Spicy Citrus Dressing
Food and Wine Thai Mango Crab Salad
Tamarind Shrimp Soba Noodles
This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).
The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.
2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar
½ pound buckwheat soba noodles
3 tablespoons sesame oil
Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango
Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.
Shrimp Tamarind Mixture
In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.
Tamarind Coconut Sauce
Remove the shrimp from the marinade and reserve the marinade.
Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).
Shrimp on Grill
Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.
Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.
Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.
Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.
Similar recipes you may enjoy:
Epicurious Coconut Shrimp with Tamarind Ginger Sauce
Chipotle and Tamarind-Glazed Shrimp
Soba Noodles in Sesame Ginger Sauce with Grilled Veggies
Camille Cooks Sauteed Shrimp with Tamarind and Soba Noodles
Shrimp Scampi Pasta
The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
My photographer friend, Maike Paul and I decided to partner up together and shoot a pasta dish together in her studio. I made a lovely Sauteed Shrimp Fettucine in Lemon Butter Sauce that was fresh, light and fairly simple to make (not to mention absolutely scrumptious!) I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
Sauteed Shrimp Fettucine in Lemon Butter Sauce
1 tablespoon kosher salt plus 1 1/2 teaspoons for sauce
3/4 pound fettucine (or linguine, angel hair, spaghetti)
4 tablespoons butter
2 1/2 tablespoons olive oil
4 cloves garlic, minced
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Sauteed Shrimp in Lemon Butter Sauce
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
Adapted from Linguine with Shrimp Scampi by Ina Garten, Food Network
VIEW SLIDESHOW OF PHOTOS FROM BOSTON
I took the most amazing trip to Boston and Martha’s Vineyard over Labor Day holiday and fell in love. Boston is one of those places that feels like a big city but is actually pretty small and low-key if you ask me. I loved the slower pace, the still quietness of the South End on a Saturday night. The views of the harbor, the blue and white hues of sailboats and water surrounding the city’s edge. The amazing Italian food in the North End, the historic architecture all over the city and along the Freedom Trail, and the beautiful campus of Harvard University.
Charles River Sunset
Watching the sunset at dusk over the Charles River. Amazing lobster and seafood on the harbor with views to match…and for a big city girl like me, I think I could live here one day.
The Colonnade Hotel Rooftop Pool
We stayed at the amazing Colonnade Hotel (with a rooftop pool and bar!) in Back Bay.
Shop in Back Bay, Boston
The next day, we headed to Newbury Street in Back Bay for shopping…
Public Gardens, Boston
then we wandered through the Public Gardens, heading to historic Charles Street to see all the beautiful old homes in Beacon Hill
The Hill Tavern
before we stopped at The Hill Tavern for drinks and lunch.
Old City Hall
We spent most of the day hiking the Freedom Trail to see all the old historic buildings and sites around town.
Shrimp & Polenta, Sibling Rivalry
That night we had amazing dinner in the South End at Sibling Rivalry and had some delicious seafood.
Our last day there, we made our way to Harvard University and trekked around Cambridge! Boston is definitely small enough to see in a few days, but the views and slower pace will make you want to stay a lot longer.
Here’s a few places I went to that you don’t want to miss on your next trip to Boston:
The North End, Boston
North End (Boston’s Little Italy): If you are in the mood for Italian food and pastries, this is the place to go. Just head straight to Hanover Street and you’ll find a multitude of shops, restaurants and cafes, delis, pizzerias, bakeries, pubs and taverns. Many have lines out the door on a Friday night so reservations are highly recommended!
Lucca, The North End Boston
We had an amazing dinner at a really nice Italian restaurant called Lucca on N. Hanover Street (Grilled Veal with Truffled Mash and Asparagus) and Lobster Tagliatelle!
Cannoli from Mike's Pastry
Then we hit Mike’s Pastry for amazing cannolis and gelato. Um, YUM!
Giacomo's, The North End
Here’s a list of my favorite places in The North End that you don’t wanna miss: Lucca, Strega, Neptune Oyster, Giacomo’s, Fiore, Cantina Italiana, Dino’s Pizza and Subs, Mike’s Pastry, Modern Pastry.
Newbury Street, Back Bay
Back Bay/South End - These are two of Boston’s nicest neighborhoods in my opinion. Back Bay is the best place for shopping, art galleries, gardens, cuisine and culture in Boston. There are gorgeous historical homes and churches, clothing boutiques, spas and salons and fabulous restaurants to explore. Head to Newbury Street and make your way to the Public Garden to check out the Swan boats or just hang out in the park. The Charles River Esplanade is a great place to get a gorgeous view of the harbour and stroll along the river on a sunny day.
Sibling Rivalry, South End
The South End is a tree-lined neighborhood known for its fine dining, art galleries, open market, restaurants and high end martini clubs and jazz bars. Head to Tremont Street and check out Sibling Rivalry, Stella, Tremont 647 for a nice dinner.
Enjoying a Blueberry Martini @ 28 Degrees
Then hit 28 Degrees for some great martinis..
and The Beehive for amazing live jazz and blues.
Seaport, Boston Harbor
Waterfront/Seaport District – If you want a great view of the Boston Harbor, then you need to go to Waterfront and Seaport District. You can start in the North End near the Bunker Hill Bridge and then continue around Atlantic Ave to Christopher Columbus Park and view the harbor islands. From here you can walk to the Aquarium where there are several cruise lines that take you around the harbor. Head down to Rowes Wharf to check out the show cruise ships and Boston Harbor Hotel and Towers and then cross the old Northern Bridge to the Seaport District.
The two places I recommend for Waterfront Dining are the famous seafood restaurants Legal Sea Foods and across the street the Legal Test Kitchen
Shrimp Cocktail at LTK
(we ate at LTK and I had the most amazing Shrimp Cocktail
Truffled Lobster Mac & Cheese, LTK
and Truffled Lobster Mac ‘n Cheese – to die for!)
Tia's on the Waterfront
For casual dining and terrific cocktails on the harbor, there’s no other place than Tia’s Restaurant and Bar on the Waterfront! Closer to the North End than the Seaport, but awesome place for happy hour and watching the sunset..
Martha’s Vineyard, MA
VIEW SLIDESHOW OF PHOTOS FROM MARTHA’S VINEYARD
Vineyard Haven Harbor, MV
If there is ever a place I would like to go after retiring myself from the hustle and bustle of New York City, Martha’s Vineyard has to be top of my list. This charming island is the epitome of beautiful architecture, history, charm, quietness, tree-lined streets, locals, antiques and oh, seafood.
Vineyard Haven, MV
We took a train to Woods Hole from Boston and then took a ferry to Vineyard Haven, a lovely area of the island full of shops, restaurants, beautiful homes and even more stunning views of the ocean.
Black Dog Tavern
We strolled the streets for awhile and then made our way to the famous Black Dog Tavern, a restaurant and pub established in 1971,
Black Dog Clam Chowder
famous for their Quahog (Clam) Chowder. Read my full review and get the recipe here!
The Edgartown Inn
Then we made our way to Edgartown, a quiet, beautiful little village on the island to check in to our Bed & Breakfast, The Edgartown Inn.
South Beach, Martha's Vineyard
We decided to hit the beach immediately, so we headed to South Beach, the smaller, quieter beach on the South side of the island.
The Edgartown Lighthouse
After relaxing and watching the sunset, we decided to head over to the Edgartown Lighthouse
House in Edgartown
and take in the views of the beautiful old homes,
harbors and the Harbor View Hotel.
That night we hit The Seafood Shanty for some delicious Lobster Bisque, Seafood Pasta, and Grilled Scallops and Shrimp. Situated right on the harbor, this is a great place for fresh seafood and great waterfront views. The prices are pretty reasonable too! After we stuffed our faces, it was time to have some fun.
The Atlantic Restaurant
We headed down to a fun area near the harbor and stopped at a local pub, and ran into a wedding party who pretty much took over the whole center of town. To top off the night, we went to the Atlantic Fish & Chop House for a drink and headed back to crash out!
Vineyard Breakfast at Edgartown Inn
The next day it was raining so our plans to hit Aquinna Beach on the other side of the island were ruined, but we had an amazing “Vineyard Breakfast” at our B&B with homemade apple cinnamon coffee cake,
Awesome Breakfast at Edgartown Inn
scrambled eggs and bacon and some juice and coffee. Such a cute place!
We walked off breakfast by strolling around on N. Water Street for awhile..
Main Street, Edgartown
and then we took a stroll down Main Street to check out more beautiful old homes, bookstores, shops and antique stores before we had to leave.
Murdicks Fudge, Edgartown
One of my favorite finds was Murdick’s Fudge - delicious creamy fudge in about 10 different flavors! Who can resist that?
The Vincent House
The Vincent House was also really cool – the original home built in 1672 was actually transported into Edgartown and you can tour the house to see the classic Vineyard architecture and antique furnishings.
The Vincent House, MV
Imagine cooking in a big old fireplace like this–Love the cast iron pots!!)
VIncent House Garden
This was definitely one of the most fun trips I’ve taken in a while..and I’ll most definitely be back (maybe for good!)