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Tortellini Salad with Crab, Fennel, and Carmelized Shallots
Chef: Cary Wolfson
Food Mood: Fish and Seafood
Cuisine: Cajun & Creole

Servings: 8-10

Ingredients
2 pounds frozen cheese tortellini
2 pounds of jumbo lump or backfin crab, separated but don't break up too many "lumps" or 4 cans (6 ounce cans) crabmeat, drained and separated into pieces
8-10 shallots, peeled and sliced thin
6 Tbsp (3/4 stick) unsalted butter
2 fennel bulbs, diced
1 1/2 cups olive oil
2/3 cup white wine vinegar (can substitute red wine vinegar)
4 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp cayenne
1/2 tsp tarragon (1/4 tsp fresh)
1/4 tsp black pepper
1/2 cup chopped parsley

Method
Cook the tortellini according to the package directions; drain, rinse, and drain again. Set aside.

Prepare carmelized shallots:
Melt 1 stick of butter in a small (nonstick preferred)skillet over medium-high heat; add shallots. Cook, stiffing frequently. Be sure to cover the bottom of the pan entirely with the shallots each time after you stir. Cook for 25 to 30 minutes, or until golden and tender.

Oven method: If you do not have a small skillet, you can transfer the butter and initially sauteed shallots (after they shrink and are translucent) to a baking dish. Cook in a 400 degree oven for 15 minutes.

Prepare fennel:
Trim away the feathery stalks just above where the bulb begins. Leave the root end on. If necessary, remove any damaged outer stalks.

Prepare vinaigrette:
Whisk white wine vinegar and fresh lemon juice. Slowly whisk in olive oil. Stir in salt, cayenne pepper, tarragon, and black pepper to taste.

In a large bowl, mix together the tortellini, crab, shallots, fennel, and 1/2 of parsley. Add vinaigrette and toss until well mixed.

Cover, and chill for at least 2 hours before serving (best prepared 1 day ahead). Toss with remaining fresh parsley before serving.

Serve alone or present on serving tray and a bed of greens.

Prep time: 2 hours

Notes
*Best prepared one day ahead