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Citrus's Crab Coleslaw

Natural.Foodie's picture
Ingredients
  Savoy cabbage head 1 Small
  Mayonnaise 1⁄2 Cup (8 tbs)
  White wine vinegar 2 Tablespoon
  Minced fresh tarragon/1/2 teaspoon dried tarragon 1 Teaspoon
  Ketchup 2 Tablespoon
  Grainy mustard 1 Teaspoon
  Hot pepper sauce 2 Dash
  Curry powder 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Lump crabmeat 1⁄2 Pound, flaked and picked over to remove any cartilage
  Diced bell peppers 1⁄2 Cup (8 tbs) (1/4 Inch, Red, Yellow Or Green, For Garnish)
Directions

1. Bring a large pot of salted water to a boil over high heat. Remove 6 of the large dark green outer leaves of the cabbage. Plunge them into the boiling water and blanch until softened, about 3 minutes. Drain and rinse under cold water. Pat dry.
2. Quarter and core the remaining cabbage and shred enough to make 1 packed cup. Place in a medium bowl. Reserve the remaining cabbage for another use.
3. In a medium bowl, whisk together the mayonnaise and vinegar until smooth. Stir in the tarragon, ketchup, mustard, hot sauce, curry powder and black pepper until well blended. Add the shredded cabbage and toss until well coated. Add the crabmeat and toss again.
4. Remove the cores of the blanched cabbage leaves. Lay the leaves on a flat surface with the stem ends facing you. Fill each leaf with lA cup of the crab mixture. Roll up the leaves to enclose the filling. Using a serrated knife, cut each roll into 4 pieces. Stand 4 pieces on end in a row in the center of each plate. Garnish with the diced bell peppers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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