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Dungeness crab salad

Recipe by:Trey Foshee

Ingredients

  • 1 Korean melon, peeled and seeded (you can substitute cucumber or any type of melon)
  • 18 oz. fresh Dungeness crabmeat
  • 1/2 carrot, peeled and julienned
  • 2 scallions, sliced thin
  • 3 tbsp. petit cilantro or chopped regular cilantro
  • 10 mint leaves, cut thin
  • 10 Thai basil leaves, cut thin
  • 1 tbsp. finely minced chives
  • 6 sugar snap peas, blanched and cut in thirds lengthwise
  • 1 lime, zested
  • Dressing
  • 2 tbsp. lime juice
  • 1/4 cup fresh orange juice
  • 1/2 garlic clove
  • 1 tsp. fresh ginger
  • 1/8 cup rice wine vinegar
  • 1 tsp. fish sauce
  • 1/2 tbsp. soy sauce
  • 1/8 tsp. chile sauce
  • 1 tsp. fish sauce
  • 1/2 tbsp. sirichi (chile sauce)
  • 1/8 tbsp. sesame oil
  • 3/4 cup grapeseed oil

Directions

Combine all dressing ingredients, except oils, in a blender and blend until smooth. Add oils in a steady steam and reserve.

Slice melon into half-moon shapes and lay them out on the plates. Combine remaining salad ingredients in a medium bowl and add enough dressing to season well. Mound the crab salad in the center of the melon and serve.

Serves 6

Califonia Bountiful