CALIFORNIA-STYLE BLUE CRAB SALAD

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California-Style Blue Crab Salad image

Categories     Salad     Dinner     Lunch     Crab     Summer

Yield Serves 4

Number Of Ingredients 12

3/4 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons smoked sweet Spanish paprika
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 1/2 pounds jumbo lump blue crab meat, picked over
1 ripe Hass avocado, halved, pitted, peeled, and thinly sliced
1/2 cup pitted and coarsely chopped Niçoise olives
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh chives
1 ounce microgreens
1/2 recipe Meyer Lemon Dressing (page 45)

Steps:

  • Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
  • Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

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