Best King Crab Salad Recipes

KING CRAB WITH CELERIAC, APPLE, AND BEET SALAD

Steps:

• Place beets in a medium saucepan. Add enough water to cover and a generous amount of salt. Bring to a boil over high heat and cook until beets are tender and easily pieced with the tip of a paring knife, about 1 hour. Drain and rinse beets under cold water; peel and pat dry. Cut beets in half lengthwise and thinly slice on a mandoline.
• Place a 9-by-6-inch piece of parchment paper on your work surface, with short ends parallel to edge of work surface. Starting at the top of the parchment paper, lay slices of yellow beets across the top of the parchment, slightly overlapping one another, and extending over the top and sides of the parchment. Using the red beets, place a second row of beets, slightly overlapping each other, so that they overlap the layer of yellow beets by half, and extend over the sides of the parchment. Continue layering process, alternating yellow and purple beets, until parchment is covered with beets. You may not need to use all the beets. Trim beets to size of parchment paper.
• Cover beets with an 11-by-8-inch sheet of parchment paper and carefully invert beets onto second piece of parchment. Remove first piece of parchment and discard. Using a very sharp knife, cut layered beets lengthwise on parchment into 4 equal strips; set aside.
• Place orange peel and juice in a small saucepan over medium heat. Cook until juice is reduced to about 2 tablespoons. Transfer orange mixture to a medium bowl and whisk in olive oil, lemon juice, and mustard; season with salt and pepper. Set vinaigrette aside.
• Place celeriac and apples in a medium bowl; drizzle over 3 tablespoons of vinaigrette and season with salt. Toss until well combined.
• Carefully invert one of the strips of beets onto each of 4 serving plates; peel off parchment and discard. Divide celeriac mixture between the 4 plates. Top each with 3 1/2 ounces crab meat. Garnish with mache and orange peel; drizzle with remaining vinaigrette. Serve immediately.

KING CRAB SALAD WITH GRAPEFRUIT AND AVOCADO

Steps:

• Using a sharp paring knife, peel the skin and bitter white pith from the grapefruits. Working over a. In a bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membranes into the bowl; there should be 1/2 cup. In a bowl, mix the onion, soy sauce and lemon juice with 2 tablespoons of the oil. Stir in 1/4 cup of grapefruit juice from the bowl an season with salt. Let stand for 10 minutes. In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the crab and cook over high heat, turning once, 30 seconds. Add the remaining 1/4 cup of grapefruit juice and cook until the crab is lightly caramelized, about 10 seconds. Remove from the heat. Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. Spoon the dressing over the crab, garnish with the almonds an cilantro and serve.

KING CRAB SALAD

Steps:

• 1. Remove meat from crab legs (use a crab cracker and small seafood fork) 2. Refrigerate meat and juice from one lemon in bowl while you prepare rest of salad or up to 24 hours. 3. Slice tomatoes and toss with green leaf lettuce, olive oil and remaining lemon juice. 4. Drain lemon juice from crab meat and combine with salad. 5. Add sea salt and fresh ground pepper to taste.