toss the crab in a limoncello and lavender dressing and garnish top with sprinkling of pomegranate seeds and the zest of lemons and limes
Remember Chris is writing from Europe where the terms are used differently.Seriously....paprika/red pepper? BIG difference!
Now that sounds great, thanks for sharing.I´d make crab consommé with the shells, then turn it into jelly with crab leg meat pieces and some other stuff (citrus peels, herbs, etc) suspended in it. And maybe top the jelly with a crab cake (a ball shaped one probably looks better than a hockey puck shape, on top of the inverted cone of the jelly) made with the lump meat.
See personally theres way too much going on there. With black beans, corn, dijon, tomatoes, mango, and blood orange the quality crab can easily get lost. Thats just me personallyfoodie,
keeping it simple never goes out of fashion...good crabmeat of course is the key...couple of thoughts for a more playful southwest touch...1) a parfait with different salsas( black bean, avacado, and corn) each with cilantro, lime and chilies, s&p of course....2) just a simple shallot-dijon vinaigrette...yellow and red pear tomatoes 3) tropical with mango black bean salsa 4) take on a maryland crabcake... lump crabmeat mixed with a mustard sauce( mayo, A-1, worstershire, colemans, 1/2 and 1/2) and old bay seasoning with just a speck of italian parsley...5) somekind of citrus aioli(tangerine, blood orange)
just to clarify.....i was suggesting 3 DIFFERENT ways, not all 3 ways in the same recipe.....and as we all know, it's about ratios....just because a recipe has an ingredient, sometimes it's only a whisper of it.....personally i do agree that the simplier the better, but as i undertood, the op was not asking what i liked, only for something different....See personally theres way too much going on there. With black beans, corn, dijon, tomatoes, mango, and blood orange the quality crab can easily get lost. Thats just me personally