Mock Crab Meat Salad Recipe
The mock crab meat salad is prepared with habilut steaks cooked in stock and wine and combined with mayo and dill. Served on lettuce with melon rings, the mock crab meat salad is perfect for those allergic to crabs and is best served with grapes and lime wedges for a fresh summer lunch.
Ingredients
13/4 pounds halibut steaks
1 cup Fish Stock
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 tablespoons snipped fresh or 2 teaspoons dried dill weed
3/4 cup Mock Mayonnaise
Lettuce leaves
4 rings cut from honeydew or cantaloupe
1/2 pound white grapes
1 lime, cut in 4 wedges
Directions
Simmer halibut in stock and wine in a large skillet until fish is tender and flakes with a fork (about 10 minutes).
Remove fish from skillet; let cool to room temperature.
Discard skin and bones.
Flake two thirds of the fish; cut remaining fish into 1/2 inch pieces.
Stir salt, pepper, and dill into mayonnaise.
Mix flaked fish into 1/2 cup of the mayonnaise; mix fish pieces into remaining mayonnaise.
Arrange lettuce leaves on 4 individual salad plates; place melon rings on lettuce.
Mound flaked fish mixture inside melon rings; top with mixture of fish pieces.
Garnish salads with clusters of grapes and lime wedges.
Remove fish from skillet; let cool to room temperature.
Discard skin and bones.
Flake two thirds of the fish; cut remaining fish into 1/2 inch pieces.
Stir salt, pepper, and dill into mayonnaise.
Mix flaked fish into 1/2 cup of the mayonnaise; mix fish pieces into remaining mayonnaise.
Arrange lettuce leaves on 4 individual salad plates; place melon rings on lettuce.
Mound flaked fish mixture inside melon rings; top with mixture of fish pieces.
Garnish salads with clusters of grapes and lime wedges.
