Recipe Exchange September 2006

Pomegranate Crab Salad with cucumbers, asparagus and crab cake

Submitted by Edward G. Leonard, CMC, Executive Chef, Westchester Country Club, Rye, N.Y.

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006

For the Salad:

Amt	Ingredient
12 oz.	picked lump crab meat
? cup	pomegranate seeds
? cup	roasted corn off the cob
4 tbsp	almond oil
1 tbsp	champagne vinegar
2 tsp	chopped basil
1 tsp	chopped chives
Toss all items let marinate for 30 minutes
24 pieces	white or green asparagus spears. blanched
1	cucumber, sliced thin lengthwise

For the Pomegranate Dressing:
(blend all items well)

Amt	Ingredient
2 tbsp	lime juice
4 tbsp	pear vinegar
1 tsp	Dijon mustard
2 tsp	Spice de Cosette seasoning
3 tbsp	anise honey
? cup	mayonnaise
? cup	pomegranate juice
2 tbsp	olive oil
to taste	kosher salt & pepper

For the Crab Cake:

Amt	Ingredient
1/3 dash	thyme leaf, fresh, picked and minced
? cup	quality or house-made mayonnaise
1 tbsp	Worcestershire sauce
1/3 tsp	chipolata Tabasco sauce
1/3 oz	dry mustard
1 tsp	whole grain mustard
1 tsp	Spice De Cosette seasoning
1 each	avocado, diced
1/3 cup	fresh crumbs
1 lb	lump crabmeat

Procedure:

Combine all ingredients (except crab meat and avocado) in bowl; mix well.
Gently fold lump crabmeat and avocado into base. Shape into 4-oz. cakes.
Dredge into seasoned fresh bread crumbs, extra-fresh grated bread, salt, white pepper, Old bay seasoning, and chopped parsley.
Sauté cakes in minimal amount of canola oil until golden brown, and finish in 350°F oven for 10-12 minutes.

For Plate-up:

Wrap 6 asparagus spears in cucumber slices to make four bundles; place on plate.
Add one crab cake, 3 oz. of crab salad, some of the cucumber ribbons, and drizzle with dressing and pomegranate syrup.

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