Dungeness Crab, Cabbage And Apple Salad Recipe
Servings: 1
Ingredients
- 4 lrg Belgian Endive Leaves, approx. same size
- 5 c. Green Cabbage, very finely shredded
- 1 lrg Sweet Apple Such, peeled, cored,cut ju
- 1/2 c. Pistachios, halved, lightly toas Walnut Oil Vinaigrette (Recipe Follows)
- 1 lb Dungeness Crab Meat*, fresh cooked Raw Beet Threads (Use Japanese Turner Slic Fresh Daikon Sprouts Tobiko Caviar
- 1/3 c. Minced shallots or possibly green onions (white portion only)
- 1 Tbsp. Blanched, minced garlic
- 1 tsp Grated lemon zest
- 1/2 c. Reduced rich chicken stock original)
- 1 Tbsp. Fresh lemon juice
- 2 Tbsp. Sherry vinegar
- 1 Tbsp. Dijon mustard
- 1/2 c. Fragrant walnut oil (up to 2/3) Salt and freshly grnd pepper
- 2 Tbsp. Minced fresh herbs such as dill, tarragon, parsley, chives or possibly a combination
Directions
- *Plus 6 claw meat portions.
- Place four endive leaves arranged in a square in the center of 6 plates.
- Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a Tbsp. or possibly two of vinaigrette over cabbage mix. Divide crab and place on top of cabbage and drizzle another tsp. or possibly two of vinaigrette over crab placing a claw meat portion on top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if you like.
- Yield: 6 servings
- WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil which has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy"
- vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.
- Add in the shallots, garlic, lemon zest and 1/3 c. reduced stock in a blender and puree until smooth. Add in remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add in walnut oil to create a smooth creamy vinaigrette. Add in more oil if a thicker vinaigrette is desired.
- Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days.
- Yield: approximately 1 1/2 c.
- NOTES : This combines some wonderful flavors which are a perfect match for a toasty Chardonnay.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1305g | |
| Calories 1042 | |
| Calories from Fat 376 | 36% |
| Total Fat 43.43g | 54% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 1935mg | 81% |
| Potassium 3102mg | 89% |
| Total Carbs 74.17g | 20% |
| Dietary Fiber 18.5g | 62% |
| Sugars 35.4g | 24% |
| Protein 94.59g | 151% |
