Best 2 Dungeness Crab Salad Recipes

Indulge in the succulent and delicate flavors of Dungeness crab with our specially curated collection of crab salad recipes. Experience the best of both worlds with our classic Dungeness crab salad, combining sweet and savory notes, or venture into tantalizing variations like the creamy avocado crab salad, featuring a luscious blend of avocado, red onion, and cilantro. For a refreshing twist, try our citrusy Dungeness crab salad with grapefruit and fennel, or relish the nutty accents of our Dungeness crab salad with almonds and arugula. Each recipe offers a unique culinary journey, highlighting the versatility and delectable taste of Dungeness crab. Dive into these culinary creations and savor the essence of this West Coast treasure.

Check out the recipes below so you can choose the best recipe for yourself!

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.

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING

Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing image

Provided by Robert Irvine : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)
1/2 cup pea tendrils

Steps:

To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.
For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.

Tips:

Choose the right crab: Use fresh or frozen Dungeness crab for the best flavor and texture. Avoid pre-cooked crab, as it will be tougher and less flavorful.
Cook the crab properly: If using fresh crab, steam or boil it until it is bright red and opaque. If using frozen crab, thaw it in the refrigerator overnight and then cook it according to the package directions.
Remove the crab meat from the shell: Once the crab is cooked, remove the meat from the shell. Be careful to remove all of the meat, including the meat from the claws and legs.
Flake the crab meat: Use a fork or your fingers to flake the crab meat into small pieces. This will help it to mix evenly with the other ingredients in the salad.
Choose the right mayonnaise: Use a high-quality mayonnaise for the best flavor. Avoid using low-fat or fat-free mayonnaise, as it will make the salad too dry.
Add some flavor: Add some chopped celery, onion, and red bell pepper to the salad for added flavor and texture. You can also add some chopped fresh herbs, such as parsley, dill, or chives.
Chill the salad before serving: Chill the salad for at least 30 minutes before serving to allow the flavors to meld. This will also help the salad to firm up.

Conclusion:

Dungeness Crab Salad is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is perfect for a summer picnic or potluck. With its delicate flavor and creamy texture, Dungeness Crab Salad is sure to please everyone at your table.