In case you missed it when it aired, here is a clip of me preparing a quick and delicious crab and hearts of palm salad on Q13 FOX in Seattle. I had a blast but wished we had more time on air and more kitchen equipments available! Hope you all enjoyed my presentation and get in that kicthen and make yourself this simple and exotic recipe! Also, don't forget to catch me on FOX this coming Tuesday as I prepare my signature dish for Gordon Ramsey, Graham Elliot, and Joe Bastianich on "MasterChef"!
A small appertizer version of the salad pictured above
Crab and Hearts of Palm Salad with a Coconut-Orange Dressing, Orange Segments, Arugula and Crispy Prosciutto
1 pound of Dungeness crab meat
1 14oz can hearts of palm, drained, quartered
¼ cup fresh cilantro, chopped
¼ cup fresh orange juice
¼ cup coconut milk
¼ lb prosciutto, sliced thinly
1 cup arugula
1 tsp garlic, diced
1 small orange, peeled and segmented
3 tbsp olive oil
In a large sauté pan, combine 1tbsp olive oil and garlic over medium high heat. Cook for about 30 seconds and add crab meat, hearts of palm and salt, to taste. Sauté for about 2 to 3 minutes.
Coat a large sauté pan with 1tbsp olive oil and put over low heat. Lay the prosciutto strips in the pan. When the strips get crispy and crinkly, turn off the heat. Remove the strips to paper towels until cool, and then crumble into smaller pieces. These are best when they are cooked the day of use.
In a medium bowl add cilantro, orange juice, coconut milk, and 1tbsp olive oil and whisk together until everything is well incorporated. Add the sautéed crab meat and heart of palm to the bowl and toss until well dressed.
Mound crab meat mixture onto individual plates and top it off with a couple of orange segments, some arugula leaves and a piece of crispy prosciutto.