from p.105 of Diana Chan's Easy 'n Healthy Cooking
– 2 lbs. shelled crabmeat
1 Fuji apple, peeled
1 pear, peeled
2 white nectarines
½ cup blueberries or strawberries for color
1 head of green leaf lettuce, washed and spin-dried
1 large crab shell, or 1 fresh whole lobster
3 Tbsp or more light mayonnaise, depending on how much crabmeat is used
2 Tbsp lemon juice
Peel apple, pear, and nectarines, and cut into ½ inch cubes; mix with lemon juice in a bowl. Scoop cantaloupe into balls and add to bowl. Mix crabmeat with mayonnaise and add half of the prepared fruit to the crabmeat. Don’t over-mix, as we want the crabmeat in small lumps.
Line the serving platter with lettuce. Spread the remaining half of the fruit on the lettuce and top with crabmeat fruit mixture. Place crab shell on top and garnish with “rose” made with nectarine peel. See section on Garnish.
I use the shell of a Pacific king crab from Australia as a garnish. If you don’t want to splurge on buying a king crab, a fresh whole lobster will work equally well. Steam or boil the lobster. Place cooled whole lobster on one side of the serving platter lined with green leaf lettuce, then spread half of the fruit on top of the lettuce and top with crabmeat fruit mixture. Spread the lobster claws wide around the crabmeat mixture. Serve with lobster crackers so that guests can help themselves to the crabmeat salad and fresh lobster.
* Shelled crabmeat in a 1-lb. can, by Phillips is available at Costco. Shelled crabmeat is needed to supplement the fresh shellfish as one lobster or crab does not yield enough meat for the salad. Using shelled crabmeat is the easiest way to prepare this appetizer. You can also add cooked shelled shrimp. The whole shellfish serves as a garnish as well as meat, without having the hostess do the shelling. The guests will do the work as they eat the shellfish and crabmeat salad or lobster crabmeat salad.
The crabmeat fruit salad is an Easy
and Delicious cold appetizer for an elegant buffet or sit-down dinner.
"This is a great dish for busy professionals who have no time to do last-minute shopping and want dinner in 10 minutes."
½ lb shrimp
This is a great dish for busy professionals who have no time to do last- minute shopping and want dinner in 10 minutes. Buy frozen uncooked shrimp that is shelled and deveined.
Defrost shrimp and soybeans in the refrigerator ahead of time. Put 1 tsp salt on shrimp while prepping it. Salt improves the texture of shrimp meat. Rinse in cold water, drain, and dry with paper towel. Marinate shrimp with tapioca starch or cornstarch, salt, pepper, and garlic.
Microwave soybeans on serving plate for 1 minute if beans are frozen. Heat wok until it’s very hot; add oil, swirl oil and stir-fry shrimp and garlic. Add cooking wine, and toss in the soybeans when shrimp is almost done. Season to taste with salt and sugar. Voilà, you have an Easy and Delicious entrée in minutes.
Variation using fresh sugar peas instead of soy beans. Remove tendrils on sugar peas. Wash, spin dry, and microwave for 1½-2 ½ minutes until sugar peas are almost done and still crunchy. Add to shrimp and stir-fry 1 minute just like the shrimp with soy beans. Season to taste with salt and sugar. It’s another Easy and Delicious recipe.