|Dungeness crabmeat||3⁄4 Pound (2 Cups)|
|Ocean salad||7 Ounce|
|Red bell pepper||1⁄2 , cored, seeded, and finely diced|
|Yellow bell pepper||1⁄2 , cored, seeded, and finely diced|
|Snow peas||1⁄4 Pound, blanched, drained, and thinly sliced|
|Minced shallot||1 Tablespoon|
|For horseradish aioli|
|Garlic||2 Clove (10 gm), minced|
|Dijon style mustard||1 1⁄2 Teaspoon|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Minced chives||1 Tablespoon|
|Freshly ground black pepper||To Taste|
FOR THE AIOLI, combine the egg yolks, garlic, mustard, and horseradish in a food processor.
With the machine running, add the oil, drizzling it very slowly at first.
Once the mixture begins to emulsify, continue adding the oil in a steady stream.
Add the chives, vinegar, and salt and pepper to taste.
REMOVE ANY BITS of shell or cartilage from the crabmeat.
Coarsely chop enough of the ocean salad to make 3 tablespoons; set the rest aside.
COMBINE THE CRABMEAT, chopped ocean salad, bell peppers, snow peas, and shallot in a large bowl.
Toss to mix well, and season to taste with salt and pepper.
ARRANGE THE CRAB SALAD in mounds on individual plates, placing the remaining ocean salad alongside it.
Drizzle with the horseradish aioli and serve.
Serving size: Complete recipe
Calories 1728 Calories from Fat 1445
% Daily Value*
Total Fat 131 g200.9%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 648.8 mg216.3%
Sodium 3131.5 mg130.5%
Total Carbohydrates 34 g11.3%
Dietary Fiber 7.9 g31.5%
Sugars 14.2 g
Protein 90 g180.3%
Vitamin A 92.1% Vitamin C 466.4%
Calcium 314.6% Iron 25.9%
*Based on a 2000 Calorie diet