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Hearts of Palm Salad with Vine-Ripened Tomatoes, Oranges, Bibb Lettuce, Shaved Fennel, and Fried Soft-shell Crabs with Cucumber-Yogurt Dressing (Emeril Lagasse) Recipe

Hearts of Palm Salad with Vine-Ripened Tomatoes, Oranges, Bibb Lettuce, Shaved Fennel, and Fried Soft-shell Crabs with Cucumber-Yogurt Dressing (Emeril Lagasse) Recipe

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Hearts of Palm Salad with Vine-Ripened Tomatoes, Oranges, Bibb Lettuce, Shaved Fennel, and Fried Soft-shell Crabs with Cucumber-Yogurt Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 cup plain yogurt
2 tbsp honey
2 tbsp fresh lime juice
1/8 tsp salt
1/8 tsp freshly ground white pepper
1/2 cup seeded, finely chopped cucumbers
2 cups buttermilk
2 eggs
salt and freshly ground black pepper
4 soft-shell crabs, cleaned
essence , recipe follows
1/2 cup flour
1/2 cup cornmeal
2 heads bibb lettuce , cores trimmed and quartered
1/2 lb fennel bulb, tops removed , fronds reserved for garnish
1 (14-oz) jar hearts of palm, drained and quartered on the bias
4 oranges, peeled and segmented
2 vine-ripened tomatoes (each about 4 oz), cut into eighths
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Fried Soft-shell Crabs:
Preheat the fryer to 360 degrees F.
For the dressing: Combine the yogurt, honey, lime juice, salt, and pepper in a medium bowl. Whisk to blend. Add the cucumber, and mix well.
Combine the buttermilk and eggs in a shallow pan and beat well and season with salt and pepper. Place crabs in buttermilk mixture and marinate for 1 hour. Combine flour and cornmeal and season with Essence. Remove the crabs from the marinade and let excess drip off. Dredge in the cornmeal mixture. Fry until golden brown and remove to a paper towel lined plate. Season with Essence.
Arrange 2 lettuce quarters on each of 4 large plates. Top each with a portion of the shaved fennel. Arrange 2 sliced hearts of palm decoratively around the rim of the plate, and orange segments around the lettuce. Place 2 pieces of tomato at each of the 4 points of the plate. Drizzle the Cucumber-Yogurt Dressing decoratively over the salad, and sprinkle with freshly ground black pepper. Serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	546.89 Kcal (2290 kJ)
Calories from fat	151.49 Kcal
		% Daily Value*
Total Fat	16.83g	26%
Cholesterol	118.04mg	39%
Sodium	6082.4mg	253%
Potassium	1512.31mg	32%
Total Carbs	80.89g	27%
Sugars	21.2g	85%
Dietary Fiber	8.75g	35%
Protein	22.66g	45%
Vitamin C	15.7mg	26%
Vitamin A	0.1mg	4%
Iron	16.8mg	93%
Calcium	474.6mg	47%

Amount Per 100 g
Calories	70.58 Kcal (296 kJ)
Calories from fat	19.55 Kcal
		% Daily Value*
Total Fat	2.17g	26%
Cholesterol	15.23mg	39%
Sodium	784.98mg	253%
Potassium	195.18mg	32%
Total Carbs	10.44g	27%
Sugars	2.74g	85%
Dietary Fiber	1.13g	35%
Protein	2.93g	45%
Vitamin C	2mg	26%
Iron	2.2mg	93%
Calcium	61.3mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.