Dungeness Crab Salad With Avocado Beets Crème Fraîche And Lime Food

CRAB, AVOCADO & ROCKET SALAD

Crab, avocado & rocket salad image

Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour

Provided by CJ Jackson

Categories Afternoon tea, Lunch, Main course, Supper

Time 10m

Yield Serves 4 as a main course, 8 as a starter

Number Of Ingredients 7

Ingredients

450g crabmeat , (a mix of ²⁄³ white and ¹⁄³ brown)
¹⁄² 200ml tub crème fraîche
juice 1 lemon
12 cherry tomatoes
1 large ripe avocado
110g bag rocket , washed and dried
3 tbsp olive oil

Steps:

Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

Nutrition Facts : Calories 419 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.24 milligram of sodium

DUNGENESS CRAB SALAD

Dungeness Crab Salad image

This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 14

Ingredients

1/3 cup fresh lime juice (from 4 limes)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed carrots, such as Nantes and purple
1 fennel bulb, trimmed and cored
1 watermelon radish (3 ounces) or regular radishes, peeled
1/2 rutabaga, peeled
1 bunch baby Tokyo or regular turnips, peeled if needed
1 jalapeno chile, halved, seeded, and thinly sliced
1/2 cup finely chopped fresh cilantro, plus more for garnish
5 fresh mint leaves, finely chopped, plus more for garnish
Coarse salt
3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

Steps:

Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

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