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Dungeness Crab

Canadian.Recipes's picture
  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
  Egg yolks 2
  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
  Vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt 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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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