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. Last Updated: 07/27/2016

COOK'S CORNER: Fresh Ideas




I was having lunch with some friends, and the conversation turned to the picnics of our youth. Even though we all hailed from different corners of the globe, it turned out that every year our mothers happened to make macaroni salad, potato salad, 3-bean salad and coleslaw.


I vowed this summer I would not toe the matriarchal summer salad line, and fortuitously, my editor asked me if I had any recipes for Kamchatka Crab sitting in her fridge, which led me to discover two seafood summer salads. Both salads contain mayonnaise and seafood, so be VERY vigilant about refrigeration.


Potato and Seafood Salad with Dill


1.5 kg (3 lbs) white-skinned potatoes


50 ml (3 tbls) white wine vinegar


15 ml (1 tbls) butter


250 g (1 cup) uncooked medium


shrimp, peeled and halved


250 g (1 cup) scallops


250 g (1 cup) crabmeat, drained


150 ml (1/2 cup + 2 tbls) sour cream


60 ml (5 tbls) mayonnaise


5 green onions, minced


60 ml (5 tbls) fresh dill, chopped


fresh dill sprigs


In a large saucepan, cover potatoes in water, salt well and bring to a boil. Cover and cook until potatoes are tender, 25 minutes. Drain, cool slightly. Cut potatoes lengthwise and then crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add other potatoes, and another tablespoon of vinegar and season with salt and pepper.


Melt butter in large skillet over high heat. Add shrimp and scallops, and saut? until cooked through, about 5 minutes. Transfer shrimp, scallops and pan juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate for 2 hours (can be prepared a day ahead).


Mix sour cream, mayonnaise, green onions, dill and remaining tablespoon of vinegar in small bowl. Pour dressing over potato mixture. Toss gently. Season to taste with salt and pepper and garnish with dill sprigs. Serves 10.


Crab Roma Salad


Dressing:


50 ml (1/4 cup) olive oil


50 ml (1/4 cup red wine vinegar


2 ml (1/2 tsp) salt


2 ml (1/2 tsp) black pepper


1 clove garlic


15 ml (1 tbls) chopped parsley


250 g (3 oz. or half a small box) fettucini


1/2 cucumber


6 mushrooms


2 green onions


1/2 green pepper


1 medium tomato


2 hard-boiled eggs


250 ml (1 cup) crabmeat, drained


Cook fettucini; rinse in cold water and refrigerate. Peel cucumber and slice. Slice mushrooms, chop green onions, green pepper, tomato and eggs. Place in a large bowl and add pasta. Mix well and toss with dressing. Fold in the crabmeat and chill for an hour. Serves 2-4.