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Dungeness Crab Spring Salad

This crab salad is a stunning first course and a cinch to prepare. Pair it with delicate butter lettuce, crisp spring radishes, creamy avocado and sweet mango for a perfectly balanced dish. A simple honey-lime vinaigrette is all you need to enhance these flavors, but a glass of zesty Sauvignon Blanc wouldn’t hurt either!

Course Appetizer
Cuisine American
Keyword crab salad, dungeness crab recipes, salad with crab meat
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 300 kcal
Author Denisse

Ingredients

  • 1/4 cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • 2 tbsp. lime juice
  • zest of 1 lime
  • salt and pepper to taste
  • 1/2 lb. cooked Dungeness crab chilled
  • 1 head butter lettuce leaves rinsed and torn
  • 2 radishes thinly sliced
  • 1 avocado thinly sliced
  • 1 mango thinly sliced
  • 1 tbsp. minced chives

Instructions

  1. In a small bowl, whisk together olive oil, vinegar, honey, lime zest and juice. Season to taste with salt and pepper. Place crab in a separate bowl and pour half of dressing into the bowl, tossing to combine with the crab. Reserve the other half of vinaigrette.
  2. Divide lettuce, mango, avocado and radish evenly among plates. Top with dressed crab and drizzle the remaining vinaigrette over each salad. Garnish with chives.

Recipe Notes

Choose fresh lump crabmeat from your local fish market, that way you can skip the messy job of removing the meat from the shells and keep your apron spotless.