Citrus's Crab Coleslaw Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| 1 small head of savoy cabbage | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| Dried tarragon | 1 Teaspoon, minced | |
| Ketchup | 2 Tablespoon | |
| 1 teaspoon grainy mustard | ||
| 2 dashes of hot pepper sauce | ||
| Curry powder | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1/2 pound lump crabmeat, flaked and picked over to remove any cartilage | ||
| Yellow bell peppers | 1/2 Cup (16 tbs) | |
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.
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.
Chef
