Healthy party dips 

Miso, Sesame, and Sweet Potato Dip

Photo: Jeffery Cross; Styling: Randy Mon

What's good about it: Sweet potatoes are naturally silky textured yet low in fat. They're also a great source of beta-carotene and fiber. Serve with baby bok choy, separated into leaves.

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Yield: Makes 2 cups

Total: 40 Minutes

 

 

Ingredients

1 pound deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks $
2 teaspoons chopped fresh ginger
2 tablespoons white (shiro) miso*
1 1/2 tablespoons tahini (sesame paste)
2 teaspoons soy sauce
2 tablespoons thinly sliced green onion tops $
1 1/2 teaspoons toasted sesame seeds

Preparation

1. Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly.
2. Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
3. Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or at room temperature with bok choy or cucumber slices.
*Find in the refrigerated foods section.
Make ahead: Up to 2 days, chilled.
Note: Nutritional analysis is per 3-Tbsp. serving.

Brandy-Wine Punch 

 

© William Meppem

Recipe: Brandy-Wine Punch

Ingredients

1 cup fresh lemon juice
1/2 cup superfine sugar
1 1/2 cups brandy
1 1/2 cups amontillado sherry
1/4 cup ruby port
1/4 cup Cointreau
2 chilled 750-ml bottles sparkling wine
1 liter well-chilled club soda
Ice cubes

Orange and lemon slices, for garnish 

 

1. In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.

Notes When making a punch, opt for affordable, high-quality wines and spirits. For the sparkling wine, try Cava from Spain. If you don't have Cointreau stocked in your bar, try using Grand Marnier or another triple sec.

 

 

Crab Salad With Jicama, Avocado and Edamame 

 

Ingredients

1/2 cup shelled edamame
1/2 pound lump crab, picked over
1/2 cup julienned jicama
1 Hass avocado, diced
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice 

 

In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes. Drain and cool under running water, then pat dry. Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice. Season with salt and pepper, toss gently and serve.  

 

Summer Melon Soup with Crab

Summer Melon Soup with Crab

 

© Kana Okada

Ingredients

1 medium shallot, minced
2 tablespoons snipped chives
3 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 pound jumbo lump crabmeat
Salt and freshly ground white pepper
2 tablespoons water
2 tablespoons sugar
4 cups cubed cantaloupe or muskmelo 

1. In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crab. Season with salt and white pepper.
2. In a small saucepan, boil the water with the sugar. Transfer to a blender and let cool. Add the melon and the remaining lemon juice, season lightly with salt and puree.
3. Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.

Make Ahead The melon soup can be refrigerated overnight. Notes One serving 271 cal, 9 gm fat, 1.3 gm sat fat, 24 gm carb, 1.5 gm fiber.

Crab Cakes with Lemongrass Mayonnaise 

 

MAYONNAISE

1 cup canola oil
One 2-inch piece peeled fresh ginger, thinly sliced
1 stalk of fresh lemongrass, bottom 4 inches only, thinly sliced
1 tablespoon mirin
1 tablespoon rice vinegar
1 1/2 teaspoons dry mustard
2 large egg yolks

Salt and freshly ground white pepper

PICKLED MELON

2 cups water
1/2 cup sugar
1/2 cup white wine vinegar
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon crushed red pepper
1 bay leaf

2 1/2 cups honeydew melon balls

CRAB CAKES

3 tablespoons minced scallions
1 tablespoon finely chopped basil
1 tablespoon finely chopped cilantro
1 1/2 cups panko or coarse dry bread crumbs, plus more for coating
1 pound lump crabmeat, picked over
Salt and freshly ground white pepper
2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil  

 

1. In a saucepan, combine the canola oil, ginger and lemongrass. Cook over moderately low heat until small bubbles appear around the side, 10 minutes. Let cool, then strain. In a blender or mini food processor, combine the mirin, rice vinegar, dry mustard and egg yolks; process until smooth. With the machine on, add the infused oil in a thin stream and process until emulsified. Season with salt and white pepper.
2. In a saucepan, combine the water, sugar, vinegar, coriander seeds, mustard seeds, crushed red pepper and bay leaf and simmer until the sugar has dissolved. In a heatproof bowl, carefully toss the melon balls with the brine and let cool.
3. In a bowl, mix 3/4 cup of the lemongrass mayonnaise, the scallions, basil, cilantro and the 1 1/2 cups of bread crumbs. Add the crab and season with salt and white pepper. Pat the mixture into 8 cakes about 3/4 inch thick; coat with bread crumbs. Set the cakes on a wax paper-lined plate.
4. In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the crab cakes and cook over moderately high heat, turning once, until golden, 6 minutes; drain on paper towels. Repeat with the remaining butter, oil and crab cakes. Set 2 crab cakes on each plate and add a dollop of the mayonnaise. Discard the bay leaf from the melon balls and serve in small bowls.

 

Thai Crab-and-Green-Mango Salad

 

Ingredients

1 cup rice vinegar
1/4 cup plus 1 tablespoon sugar
2 garlic cloves, minced
2 Thai red chiles, minced
3 carrots, finely julienned
1/4 cup fresh lime juice
1/4 cup fresh tangerine juice
1 shallot, minced
2 tablespoons Asian fish sauce
1/2 teaspoon sambal oelek or other Asian hot sauce (optional)
1/3 cup water
2 large green mangos (about 1 pound each), peeled and finely julienned
2 seedless cucumbers—peeled, seeded and finely julienned
Two 6-ounce bunches watercress, thick stems discarded
1/2 cup shredded basil leaves
1/3 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro  
1 pound jumbo lump crab
3 scallions, green parts only, thinly sliced

1. In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.
2. Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek and water. Stir in the remaining garlic, chiles and 1 tablespoon of sugar.
3. In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl. Add the dressing and toss well. Transfer the salad to plates and mound the crab on top. Garnish with the scallions and serve.

Notes One Serving 260 cal, 2 gm fat, 0 gm sat fat, 31 gm carb, 4 gm fiber, 30 gm protein, 790 mg sodium.

 

 

King Crab Salad with Grapefruit and Avocado

This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressing.

© Fredrika Stjärne

Ingredients

3 large red grapefruits
1/2 small red onion, very thinly sliced
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
6 tablespoons extra-virgin olive oil
Salt
1 1/2 pounds cooked shelled king crab meat (2 1/2 pounds in the shell), cut into 3-by-1/2-inch pieces
2 Hass avocados—peeled, halved lengthwise and very thinly sliced
16 unsalted roasted almonds, cracked

2 tablespoons cilantro leaves 

1. Using a sharp paring knife, peel the skin and bitter white pith from the grapefruits. Working over a bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membranes into the bowl; there should be 1/2 cup.
2. In a bowl, mix the onion, soy sauce and lemon juice with 4 tablespoons of the oil. Stir in 1/4 cup of grapefruit juice from the bowl and season with salt. Let stand for 10 minutes.
3. In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the crab and cook over high heat, turning once, 30 seconds. Add the remaining 1/4 cup of grapefruit juice and cook until the crab is lightly caramelized, about 10 seconds. Remove from the heat.
4. Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. Spoon the dressing over the crab, garnish with the almonds and cilantro and serve.

 - - -

Honey-Lemon Dressing 

 

© Tina Rupp

Recipe: Honey-Lemon Dressing

Ingredients

1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon honey
1/2 teaspoon chopped thyme
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper  

In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.

 

Crab Balls with Grapefruit Salad

© Tina Rupp

Recipe: Crab Balls with Grapefruit Salad

 

Crab Balls 

1 tablespoon unsalted butter
2 tablespoons minced onion
2 tablespoons cornstarch
1/2 cup unsweetened coconut milk
1/2 pound lump or peekytoe crabmeat, picked over and lightly shredded
Salt
1 cup panko
1 1/2 tablespoons mixed white and black sesame seeds
2 large egg whites, lightly beaten
Vegetable oil, for frying

Grapefruit Salad

1/4 cup plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
2 tablespoons finely grated fresh ginger
2 pink grapefruits
1 green Thai chile, minced
1 tablespoon soy sauce  

1. In a medium saucepan, melt the butter. Add the onion and cook over moderately low heat until softened, about 4 minutes. In a small bowl, whisk 1 tablespoon of the cornstarch into the coconut milk until smooth. Add the coconut milk to the onion and cook over moderately high heat, whisking, until bubbling and thick, about 2 minutes. Remove from the heat and let cool to room temperature. Stir in the crabmeat and season with salt. Roll rounded tablespoons of the mixture into 20 small balls. Transfer the balls to a parchment-lined baking sheet, cover and freeze until firm, about 1 hour.
2. In a large bowl, toss the panko with the sesame seeds. In another large bowl, whisk the egg whites with the remaining 1 tablespoon of cornstarch until smooth. Dip the frozen crab balls into the egg mixture, letting any excess drip off. Dredge the crab balls in the panko mixture to coat thoroughly. Return the balls to the baking sheet and let stand at room temperature until thawed but not too soft.
3. In a small saucepan, combine the sugar, lemon juice and ginger and bring to a boil over moderately high heat, stirring, until the sugar dissolves. Strain into a small bowl.
4. Peel the grapefruits with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the grapefruit sections. Transfer to a fine strainer set over a bowl and let stand for 15 minutes to drain as much as possible.
5. Transfer the grapefruit sections to a medium bowl and gently toss with 3 tablespoons of the ginger syrup and the chile. Let stand for 5 minutes. In another small bowl, mix the remaining 1 tablespoon of ginger syrup with the soy sauce.
6. In a medium saucepan, heat 1 1/2 inches of oil to 300°. Set a rack over a baking sheet. Fry the crab balls, about 4 at a time, until golden brown, about 1 minute; transfer to the rack to drain while you fry the rest.
7. Mound the grapefruit salad in shallow bowls or plates. Arrange the crab balls next to the grapefruit. Pour a puddle of soy syrup on the other side of the crab balls and serve at once.

Pan-Fried Asian-Style Crab Burgers

Pan-Fried Asian-Style Crab Burgers

2 large eggs
1/4 cup mascarpone, at room temperature
1 1/2 cups kimchi, drained and chopped, plus 2 tablespoons of the pickling juice (see Note)
3 garlic cloves, minced
Kosher salt
2 teaspoons very finely grated peeled fresh ginger
1 1/2 pounds Dungeness or lump crabmeat, picked over
1 cup Japanese panko or plain dry bread crumbs
1 1/4 cups mayonnaise
1 tablespoon fresh lime juice
1 tablespoon sambal oelek (see Note) or other hot sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated lime zest
Freshly ground pepper
2 Belgian endives, halved crosswise and cut lengthwise into thin strips
1 medium carrot, julienned on a mandoline or shredded
Vegetable oil, for frying

12 slices of brioche or 6 split brioche or Portuguese rolls, lightly toasted  

In a large bowl, beat the eggs. Stir in the mascarpone until blended. Add 1/2 cup of the drained kimchi, two-thirds of the minced garlic, 1/2 teaspoon of salt and the ginger. Fold in the crabmeat and 1/2 cup of the panko or plain dry bread crumbs. Pat the crabmeat mixture into 6 burgers, cover with plastic wrap and refrigerate until the crab burgers are chilled and firm, about 30 minutes.

Meanwhile, in a small bowl, mix the mayonnaise with the lime juice, sambal oelek, mustard, lime zest and the remaining minced garlic. Season with salt and pepper. In a large bowl, toss the endives with the carrot, the remaining 1 cup of kimchi and 2 tablespoons of the pickling juice.

Spread the remaining panko on a plate and coat the burgers. In a very large nonstick skillet, heat 1/4 inch of oil. Add the burgers and cook over moderately high heat, turning once, until browned, 7 minutes. Drain on paper towels.

Spread the mayonnaise on the toasted brioche. Set the crab burgers on the brioche toast and top with the kimchi slaw. Close the crab burger sandwiches and serve. 

 

Make Ahead The uncooked crab burgers, spicy mayonnaise and kimchi slaw can be refrigerated separately overnight. Notes Kimchi (spicy pickled and fermented cabbage) and sambal oelek, an Indonesian chili-garlic sauce, are both available at Asian markets and specialty shops.

Zucchini Patty Sandwiches

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Ingredients

• 1 15.5-oz can chickpeas, drained and rinsed
• 1 cup plain breadcrumbs
• 1 zucchini, grated
• 1 small red onion, grated
• 1 egg, lightly whisked
• 1 teaspoon coarse salt
• 1/4 cup extra-virgin olive oil
• 4 whole-wheat pitas, toasted
• 1 cup low-fat Greek yogurt
• 8 leaves tender lettuce
• 1 cup fresh mint leaves

Directions

1. Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
   
2. Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
   
3. Halve pitas and stuff with patties, yogurt, lettuce, and mint.
   

Creamy Zucchini and Ricotta Spread

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Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 medium zucchini, grated on the large holes of a box grater
• 1 garlic clove, minced
• 1/2 teaspoon fresh thyme leaves
• Coarse salt and ground pepper
• 1/2 cup ricotta
• 1 tablespoon lemon zest
• 2 teaspoon lemon juice

Directions

1. In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.