Recipes

Dungeness Crab and Devilled Egg Salad

Serves:
6
Time to prepare:
20 min
Time to cook:
10 min
  • Ingredients (Salad) Nutrition Facts

  • 6 hard-cooked eggs, peeled, rinsed, and dried
  • 1/3 cup (75 mL)celery, cut into small dice
  • 1/4 cup (60 mL)green onion, thinly sliced
  • 1/4 cup (60 mL)mayonnaise
  • Pinch of salt and pepper
  • 1 lb (0.5 kg)mixed Heirloom carrots
  • 1 fennel bulb, trimmed and cored
  • 1 watermelon radish or regular radishes, peeled
  • 1 avocado, diced
  • 1/4 cup (60 mL)dried cranberries
  • 1/4 cup (60 mL)toasted pepitas
  • 4 clementines, peeled and sliced into rounds
  • Honey Clementine Vinaigrette, see recipe below
  • 1/4 cup (60 mL)cilantro leaves
  • 1/4 cup (60 mL)mint leaves, roughly chopped
  • 1 head butter lettuce
  • 1 cup (250 mL)fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each), cooked
  • Ingredients (Vinaigrette)

  • 1/2 cup (125 mL)clementine juice, from about 2-3 clementines
  • 1 tbsp (15 mL)clementine zest
  • 2 tbsp (30 mL)lime juice
  • 1 tsp (5 mL)finely grated peeled fresh ginger
  • 1 tbsp (15 mL)pickled jalapeno, finely chopped
  • 2 tbsp (30 mL)honey
  • 1/2 tsp (2.5 mL)chili powder
  • 1/2 cup (125 mL)canola oil
  • Pinch of salt and pepper

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