Dungeness Crab And Fennel Salad With Creamy Lime Dressing Recipes

CRAB LOUIE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

DUNGENESS CRAB SALAD

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.

DUNGENESS CRAB AND FENNEL SALAD WITH CREAMY LIME DRESSING

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.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Steps:

• Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
• Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Steps:

• To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.
• For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.

DUNGENESS CRAB WITH FENNEL

Steps:

• In a large bowl, mix together all of the ingredients except tortillas and garnish and chill in the refrigerator. Serve within 3 to 4 hours.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.

CELERY, FENNEL, AND APPLES SALAD WITH DUNGENESS CRAB

Steps:

• Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
• Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
• Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
• Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
• When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
• Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
• Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon.

LAYERED DUNGENESS CRAB SALAD

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.