Layered Dungeness Crab Salad Recipes

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DUNGENESS CRAB SALAD

This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 14



Dungeness Crab Salad image

Steps:

  • Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
  • Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

1/3 cup fresh lime juice (from 4 limes)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed carrots, such as Nantes and purple
1 fennel bulb, trimmed and cored
1 watermelon radish (3 ounces) or regular radishes, peeled
1/2 rutabaga, peeled
1 bunch baby Tokyo or regular turnips, peeled if needed
1 jalapeno chile, halved, seeded, and thinly sliced
1/2 cup finely chopped fresh cilantro, plus more for garnish
5 fresh mint leaves, finely chopped, plus more for garnish
Coarse salt
3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

LAYERED DUNGENESS CRAB SALAD

Make and share this Layered Dungeness Crab Salad recipe from Food.com.

Provided by CJAY8248

Categories     Crab

Time 10m

Yield 1 layered salad, 4 serving(s)

Number Of Ingredients 7



Layered Dungeness Crab Salad image

Steps:

  • Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.

Nutrition Facts : Calories 122.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 192.4, Sodium 236.1, Carbohydrate 4.2, Fiber 1.3, Sugar 2, Protein 15.4

1 cup shredded lettuce
1/2 lb shelled crab
1/2 red bell pepper, diced
2 celery ribs, sliced
6 green onions, sliced
3 hard-cooked eggs, sliced
horseradish cream, dressing

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING

Categories     Salad     Blender     No-Cook     Crab     Fennel     Spinach     Summer     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 14



Dungeness Crab and Fennel Salad with Creamy Lime Dressing image

Steps:

  • Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
  • Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
  • Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

For salad
2 fennel bupounds (anise), stalks discarded
1 pound fresh Dungeness crabmeat, picked over
1/2 pound baby spinach leaves
For dressing
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
1 large egg yolk
1/2 tablespoon mild honey
1/2 teaspoon white pepper
1/2 tablespoon grated lime zest
1/2 cup vegetable oil
1/2 teaspoon sesame oil (not Asian; optional)
Equipment: an adjustable-blade slicer

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