Dungeness Crab Salad With Avocado Beets Crème Fraîche And Lime Recipes

CRAB, AVOCADO & ROCKET SALAD

Crab, avocado & rocket salad image

Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour

Provided by CJ Jackson

Categories Afternoon tea, Lunch, Main course, Supper

Time 10m

Yield Serves 4 as a main course, 8 as a starter

Number Of Ingredients 7

Ingredients

450g crabmeat , (a mix of ²⁄³ white and ¹⁄³ brown)
¹⁄² 200ml tub crème fraîche
juice 1 lemon
12 cherry tomatoes
1 large ripe avocado
110g bag rocket , washed and dried
3 tbsp olive oil

Steps:

Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium

DUNGENESS CRAB SALAD

Dungeness Crab Salad image

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

Ingredients

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

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 SALAD WITH AVOCADO, BEETS, CRèME FRAîCHE, AND LIME

Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime image

Categories Salad Side Roast Lime Crab Avocado Beet Healthy Kosher

Number Of Ingredients 14

Ingredients

3 bunches small to medium beets
3/4 cup extra-virgin olive oil
1/2 lemon, for juicing
1/4 cup finely diced shallots
3 tablespoons seeded, diced jalapeños
1/3 cup lime juice, plus a little extra for seasoning
1 Reed avocado, or 2 large Hass avocados
1 bunch watercress, cleaned, tough stems removed
3/4 pound picked-over steamed Dungeness crabmeat
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 cup crème fraîche
A healthy pinch of freshly cracked black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Cut the leaves from the beets, leaving 1 inch of stem still attached. (Save the greens for another dish.) Clean the beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover with foil, and roast 30 to 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges. Toss them in a medium bowl with 1 tablespoon olive oil, a generous squeeze of lemon juice, and a pinch of salt and pepper. Taste for seasoning.
While the beets are in the oven, combine the shallots, jalapeños, lime juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in 1/2 cup plus 2 tablespoons olive oil. Taste for balance and seasoning.
Cut the avocados in half lengthwise, remove the pit, and peel. Cut into 1/4-inch slices, and season with 1/2 teaspoon salt and freshly ground black pepper. Fan the avocado slices on one side of a chilled platter. Place the beets on the other side, and arrange the watercress in the center.
Toss the crab gently with two-thirds of the jalapeño-lime vinaigrette, the parsley, and the cilantro in a large bowl. Taste the crab, and season with more salt or lime if you like. Pile the crab on the watercress, and top with the crème fraîche. Sprinkle a little cracked black pepper over the crème fraîche, and drizzle a little more vinaigrette over the avocado.

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