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Recipe of the Week - Crab Salad with Passion Fruit Friday, August 15 2008

A light, fresh crab salad, with sweet, flavorful passion fruit. This crab salad is decadent.

Not only am I privileged to be the content manager of both Gordon Ramsay Sites, Hell's Kitchen and Kitchen Nightmares here on Reality Bug, I'm the Deadliest Catch editor as well. So, I get a real kick when these two worlds collide, so to speak.

Let this be a tribute to my other contributions to the site...

Use some Alaskan King Crab or Opilio Crab, the stars of the Alaskan crab industry.

If you feel so inspired, after you whip up this dish, go find the Discovery Channel and curl up on the couch and find out just how that delicious crab you're eating ended up on your plate! You should also, of course, check out my Reality Bug site on the Deadliest Catch, where you can find everything you need to know about the show and even learn about the industry! Go on, check it out: Reality Bug's Deadliest Catch Site

2 cups fresh crab meat, preferably white
1 cup fresh salad leaves, including rocket, watercress and radicchio
1/2 cup yellow and red cherry tomatoes, halved
4 fresh passion fruits, halved with the flesh removed
1/4 cup classic vinaigrette, three parts olive oil to one part white wine vinegar.

1 Ensure the crab meat is free from shell.
2 Arrange the salad leaves and tomatoes on four serving plates. Using a ring mold, pile the crab meat in the center of the salad leaves.
3 Combine the passion-fruit pulp with the vinaigrette and serve immediately.

Recipe courtesy of Times Online.