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Market District Recipes: Lobster, Crab Salads

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Market District Chef Ben D’Amico stopped by Pittsburgh Today Live to show off some great recipes that combine seafood and salad!

Southwest Crab & Jicama Salad
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 25 min.

Ingredients:

  • 1 lb Crab Meat, Lump, Jumbo Lump, or Special
  • 2 tbsp Lime Juice
  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • 1 cup Carrot, shredded
  • 1 cup Jicama, peeled, cut into matchsticks
  • 2 tbsp Cilantro, fresh, minced
  • ¼ cup Onion, minced
  • 6 drops Jalapeño Tabasco Sauce
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Cumin

Components for plating salad:

  • Avocado
  • Bibb Lettuce, Leaf Lettuce, or Field Greens
  • Tomato, sliced
  • Corn, roasted
  • Radish, shaved
  • Red Onion, shaved
  • Lime Wedge

Directions:
1. In a mixing bowl combine mayonnaise, tabasco, onions, cilantro, sour cream, lime juice, cumin, & S&P.
2. Add in the jicama and carrots, mix.
3. Fold in the crab and gently stir until all ingredients are well mixed.
4. Serve over a bed of lettuce with optional garnishes.

Classic Lobster Salad
Compliments of Market District Chef Benjamin D’Amico

Serves: 2-4 Prep Time: 15 min.

Ingredients:

  • 1 lb Lobster meat, cooked (tail, claws, knuckles, etc), diced
  • 2 tbsp Lemon Juice
  • ½ cup Mayonnaise
  • 1 tsp Tarragon, fresh, minced
  • 2 tbsp Onion, minced
  • 2 tbsp Celery, minced
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Directions:
1. Mix all ingredients in a mixing bowl, except lobster pieces.
2. Once mixed add the lobster pieces and toss.
3. Allow to sit for 30 minutes for salad to meld together.
4. Serve over lettuce, or on butter toasted bread with lettuce and tomato.
NOTE: Cooked shrimp, crab, or scallops, can be used in place of or in combination with the lobster.

Vanilla Butter Poached Lobster Roll
Compliments of Market District Chef Benjamin D’Amico

Serves: 2-4 Prep Time: 15 min.

Ingredients:

  • 1 lb Lobster meat, raw or cooked (tail, claws, knuckles, etc), diced or whole pieces
  • 1 lb Butter, clarified
  • 1 tsp Lemon Juice
  • 1 sprig Tarragon, fresh
  • 1 each Vanilla bean, or (½ tsp of vanilla bean paste)
  • 1 tsp Kosher Salt

Directions:
1. Melt the butter in a small saucepan on low heat.
2. Use a spoon or ladle to remove the milk solids that rise to the top of the melted butter, discard.
3. Add in the lemon juice, tarragon, salt, and vanilla bean to the butter. (remove the insides from the vanilla bean and add to the butter).
4. Add in the lobster and allow to poach for 5-7 minutes.
5. Place the lobster on a warm toasted bun with and spoon on some additional melted butter.

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