Dungeness Crab Salad With Green Apple And Celery

Lark

Posted by Search Press

About

Dungeness crab is one of the distinctive seafoods available on the Pacific Coast, ranging from central California to Alaska. This salad is crisp, cool, creamy, and succulent—perfect as a light but memorable meal. This is an earth-meets-ocean combination that I played around with while at the restaurant of the same name. The combination of mild celery and the tart, lightly sweet apple play very nicely with the crab.

Makes 4 servings

Share

You Will Need (13 things)

  • FOR THE APPLE MAYONNAISE

  • 2 Egg Yolks
  • 1 tsp Freshly squeezed Lemon Juice
  • 3/10 cup Canola Oil
  • Kosher salt and Freshly Ground Black Pepper
  • 1 tbsp Very finely diced skin-on Granny Smith Apple
  • 1 tbsp Very finely diced Celery rib

  • FOR THE CRAB SALAD

  • 1 lbs Dungeness Crab - meat, picked through
  • 1 tsp Minced Chives
  • Kosher salt and Freshly Ground Black Pepper
  • ¼ cup Julienned skin-on Granny Smith Apple , for finishing
  • 1 tbsp Celery heart leaves, for finishing

Steps (3 steps, 30 minutes)

  1. 1

    To make the apple mayonnaise, in a medium bowl, whisk the egg yolks and lemon juice for 2 to 3 minutes, or until pale yellow and thickened. While whisking, slowly drizzle in the canola oil until it’s emulsified and fully incorporated. Season to taste with salt and pepper. Fold the apple and celery into the mayonnaise and adjust seasoning to taste.

  2. 2

    To make the crab salad, in a medium bowl, combine the crabmeat and chives. Add 1⁄2 cup apple mayonnaise and mix gently. Season to taste with salt and pepper.

  3. 3

    To serve, swipe each plate with a dollop of apple mayonnaise. Place a mound of the crab salad on the plate. Top with the julienned apple and celery leaves.