Dungeness crab is a west coast specialty. The sweet, delicate meat makes a wonderful salad for a first course or a light meal. Its healthy, simple and takes just minutes to prepare. A glass of Champagne, sparkling white wine or mineral water would be a festive choice to accompany it. Another nice addition to the salad would be thin cucumber slices or avocado wedges.
Course Main Course, Salad
Keyword Crab, salad
Prep Time 15minutes
1ruby red grapefruit
4tablespoonsof mayonnaiseI use Vegenaise
2tablespoonsextra virgin olive oil
2-3teaspoonslight flavored vinegarChampagne or white Balsamic
Salt and pepper to taste
Start by segmenting your grapefruit. The easiest way is to cut the grapefruit in half crosswise through the hemisphere. Then using a sharp paring knife, cut around each individual segment, freeing it from the half, reserving the juice. (see the photos in the post)
Place the crab in a medium bowl. Pick through the crab and discard any small pieces of shell. Add the mayonnaise and grapefruit juice and toss gently. Season with salt and pepper. Plate in a ring mold (notes below) in the center of a salad plate or mound carefully. Add the grapefruit segments around the edge of the plate. Whisk together the oil and vinegar and drizzle a little around the plate. You can also use a little vinaigrette to dress the microgreens to top the crab.
Plating Notes – To plate as I did in the photo, use a 2 3/4″ – 3″ metal ring mold. A good one to buy one is from Ateco. It has two ring molds, a tamper and metal spatula. It’s a fun and inexpensive kit to have in your kitchen tools arsenal. Its available on Amazon or possibly at restaurant supply stores. You can also find plain ring molds at restaurant supply stores and many cooking stores.