How to Make a Crab Salad | Rick Stein Recipe
In this week's episode, Rick shows us how to make an incredible crab salad, using the crab meat from the previous episode. Alongside the meat is a wonderfully simple salad with: lettuce, tomato, basil and avocado.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Corn Fritters with Smashed Avocados | Kin Community
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serves 4 as a main course, 8 as a starter
(makes about 15 fritters)
3 eggs - beaten
1 t. kosher salt
fresh ground pepper, to taste
3 ears corn, shucked and kernels cut from cob (about 3 cups)
1/2 c. red pepper - diced
1/2 c. green onion - white and green parts chopped
1/2 c. cilantro - chopped
1/2 c. + 1/8 c. flour
grape seed or canola oil
2 avocados - halved, pit removed, but flesh left in skin
1 lime - quartered
kosher salt
fresh ground pepper
chopped cilantro
a couple dashes Cholula hot sauce (optional)
In a large bowl, combine beaten eggs, salt and pepper. Whisk to combine. Add the corn, red pepper, green onion, and cilantro to the egg mixture. Stir until combined. Add flour, stirring until all flour is incorporated into the egg and veggie mixture.
Heat enough oil to coat the bottom of a heavy skillet over medium heat. When hot, add heaping tablespoons of corn batter to the skillet, being careful not to crowd them in the pan (you will need to do more than one batch). Cook fritters approximately 3 minutes per side or until golden brown and crisp. Remove and drain on a sheet pan lined with paper towels. Wipe skillet clean, heat new oil and repeat with remaining batter. Depending on the size of your pan, it may take 1 or 2 more batches to finish batter.
For smashed avocados:
Take each avocado half and make crosshatch cuts across the flesh a paring knife (without cutting the skin.) Gently scrape the flesh from the skin with a fork and mix coarsely. (You are basically using the skin as a little bowl for the smashed up avocado :).
Top each avocado with a squeeze of lime, a little salt & pepper, a sprinkle of chopped cilantro and some Cholula. Serve along side cilantro-corn fritters or spoon some on top!
Mark Bittman's Easy Avocado Soup with Crab Salad
Avocado, crab, and fresh corn are delicious without any fuss. Combine them and you get a soup that’s creamy, crunchy, briny, and beautifully colored. Plus, you don’t even have to turn on the stove.
Spicy Seafood Fritters
Delicious as finger food or a starter, these spicy seafood fritters are a breeze to make and sure to impress.
This recipe is from my cookbook The Free Range Cook: Through the Seasons, which accompanies season three of my television series The Free Range Cook.
If you're located in New Zealand purchase the book at Paperplus:
To purchase in Australia go to
International orders can be made from 19 September 2014 at
Get the full recipe free at
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Clam Fritters with Avocado Crema
Clearwater Seafoods and Andy's East Coast Kitchen have teamed up to develop and share this delicious recipe featuring Clearwater's Chopped Wild Canned Clams.
Lesson 51: Crab, Cucumber & Avocado Aioli On a Sweet Corn Cake
Corn, crab, avocado, and mayonnaise are perfect partners. This preparation marries these ingredients in a balanced and beautiful composed dish. Your guests will think you have been CIA trained. Here you will learn to make a batter for corn cakes, to make the cakes using ring molds, and to use the ring molds to finish the composed presentation. – John Hornick
Instagram: @chefsapprenticecooklikeapro SEE THE FINISHED DISH
Serves 6 as a small plate
Preparation time: 35-45 minutes
Ingredients:
8 oz. lump crabmeat
About ½ cup cucumber, peeled, seeded, and diced (1/8” dice)
For the Aioli:
1/2 cup Kraft light mayonnaise (see my Sauces to Die For video on making mayonnaise)
1 avocado, chopped
About 2 Tb. shallots, finely chopped
About 3 large cloves garlic, finely chopped
Juice of ½ lemon
Kosher salt
White pepper, ground
For the Corn Cakes:
1 lb. frozen corn kernels, thawed
1 large egg
5 Tb. flour
About 2 Tb. shallots, finely chopped
About 1 Tb. parsley, chopped
About ¼ tsp. red pepper flakes
2 tsp. brown sugar
Kosher salt
Peppermill
Olive oil
Cracked red pepper
Equipment needed: cutting board, chef’s knife, juicer, peeler, metal spoon, food processor, rubber spatula, fork, mixing bowl for corn batter, wooden spoon, brush, skillet, six ring molds (2 ½” to 3”), metal spatula, mixing bowl for aioli, plates
Products mentioned: Wusthof cooking knives ( Whole Foods ( Amazon (amazon.com), ( Chefwear chef’s jacket (chefwear.com), sizzle plate ( Oxo peeler ( Ring molds (