Living by the coast has its perks, one of them being same day fresh dungeness crab. It’s something I look forward to every winter, perhaps even more than the holiday season. Best of all, making crab is a great excuse to stay indoors and entertain with friends.
This salad is light, yet full-bodied enough to satisfy your hungry boyfriend. I followed this recipe to cook the crab (make sure to ask your seafood purveyor to crack and clean the crab; Whole Foods will do it for free), which is a great meal for dinner itself. Truth be told, this salad was created because of leftovers from the aforementioned dish. And it was so good.
To make the salad, I combined the cooked lump crab meat with arugula, grapefruit slices, carrot ribbons, green onions and toasted walnuts. Toss it together with a fresh lemon-tarragon vinaigrette, and you have a gourmet crab salad made to impress even the most discerning eaters.
Crab Salad with Lemon-Tarragon Vinaigrette
You will need:
2 cups cooked lump crab meat (roughly)
4 cups organic arugula
1 grapefruit; cut into slices
1 cup walnuts; toasted with olive oil and a hint of brown sugar
1 carrot; shaved into thin ribbons (use a potato peeler)
3 Tbsp lemon juice
1/4 cup extra virgin olive oil
2 tsp finely grated lemon zest (zest of 1 lemon)
1 tablespoon fresh tarragon leaves
2 cloves of garlic; whole
2 tsp minced green onions
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp honey
1. To make the dressing, combine tarragon, lemon juice, lemon zest, olive oil, garlic, salt, pepper and honey. Blend until smooth using a food processor.
2. Combine lump crab meat, grapefruit slices, toasted walnuts, carrots, and green onion. Serve on top of a bed of arugula and lightly toss with dressing.