[x]

Recipes

Dungeness Crab Salad

 

Remember all those yummy dinners your mother cooked for you? Well, it’s time to return the favor with an over-the-top Dungeness Crab Salad. Garnishing this elegant salad with fresh edible violets tells Mom exactly how much she inspires you.

Crab Salad
1 lb Dungeness crab meat
2 shallots, minced
1 TBSP olive oil
1 TBSP lemon juice
2 TBSP crème fraiche
2 TBSP chopped chives
Salt and pepper

Asparagus
20 white asparagus tips
2 TBSP Meyer lemon juice
1 TBSP lemon juice
Salt to taste

Arugula Puree
2 cups packed arugula leaves
1TBSP extra-virgin olive oil
1/4 cup crushed ice

Garnish
20 segments Cara Cara oranges
4 stalks green asparagus, shaved into thin slices with a vegetable peeler
16 arugula leaves
16 red-vein sorrel leaves
16 violets

For the salad: Mix together all ingredients and fold together, salt and pepper to taste. Refrigerate until ready to use.

For the asparagus: Fill a large bowl with ice and water. Bring a pot of water to a boil, add the white asparagus tips, and cook for 1 minute. Using a slotted spoon, transfer white asparagus immediately to the bowl with ice water. Drain and transfer the asparagus to a dry bowl. Add the extra-virgin olive oil and lemon juices, and season to taste with salt.

For the arugula puree: Fill a large bowl with ice and water. Bring a pot of water to a boil, add half the arugula, and cook until tender, about 30 seconds. Using a slotted spoon, transfer arugula immediately to the bowl with ice water. Drain and squeeze out any excess moisture. Place the cooked and raw arugula in a blender. Add the olive oil and crushed ice and blend until smooth. Salt to taste. Strain through a fine mesh sieve into a bowl.

To assemble: Divide the crab into four portions and arrange on four chilled plates. Carefully arrange the white asparagus tips and oranges over the top. Add the arugula purée in drops around the edges of the salad. Garnish with the green asparagus, arugula, sorrel, and violets.

Serves 4.

 


Chandon Chardonnay