Best Layered Dungeness Crab Salad Recipes

Dungeness Crab Salad image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 14

1/3 cup fresh lime juice (from 4 limes)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed carrots, such as Nantes and purple
1 fennel bulb, trimmed and cored
1 watermelon radish (3 ounces) or regular radishes, peeled
1/2 rutabaga, peeled
1 bunch baby Tokyo or regular turnips, peeled if needed
1 jalapeno chile, halved, seeded, and thinly sliced
1/2 cup finely chopped fresh cilantro, plus more for garnish
5 fresh mint leaves, finely chopped, plus more for garnish
Coarse salt
3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

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.

Layered Dungeness Crab Salad image

Provided by CJAY8248

Categories Crab

Time 10m

Yield 1 layered salad, 4 serving(s)

Number Of Ingredients 7

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.

Nutrition Facts : Calories 122.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 192.4, Sodium 236.1, Carbohydrate 4.2, Fiber 1.3, Sugar 2, Protein 15.4

Dungeness Crab and Fennel Salad with Creamy Lime Dressing image

Yield Makes 4 (main course) servings

Number Of Ingredients 14

For salad
2 fennel bupounds (anise), stalks discarded
1 pound fresh Dungeness crabmeat, picked over
1/2 pound baby spinach leaves
For dressing
2 tablespoons Champagne vinegar
2 tablespoons fresh lime juice
1 large egg yolk
1/2 tablespoon mild honey
1/2 teaspoon white pepper
1/2 tablespoon grated lime zest
1/2 cup vegetable oil
1/2 teaspoon sesame oil (not Asian; optional)
Equipment: an adjustable-blade slicer

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.