Layered Dungeness Crab Salad Recipes

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.

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 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 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 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.

DEVILED CRAB SALAD SANDWICHES

Steps:

• 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
• 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
• 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
• 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
• 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
• 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

LAYERED CRAB SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Use a tall glass bowl like a trifle bowl for the total effect of the layers.
• Start layering first the lettuce then in order of the ingredients ending with the crab.
• Mix dressing ingredients together except for the pecans.
• Cover and chill each separately for at least 1 hour.
• Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.

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.