|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.