Chef Lynn Crawford's Dungeness Crab & Devilled Egg Salad

“I love how festive this salad looks, and it takes no time to make. I love sweet and salty Dungeness crab from my local fish monger, however you can also use pre-cooked shrimp or smoked salmon from your local grocery store as an alternative.” – Chef Lynn Crawford.

Prep Time:
20 min
Cook Time:
10 min


Nutrition Facts


  • 6 hard boiled 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


  • 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



  1. Slice the eggs into quarters, chop them into pieces, and place in a medium bowl. Eggs can also be sieved, mashed with a potato masher or fork, or sliced with an egg slicer.
  2. Add celery, onion, mayo, a pinch of salt and several grinds of pepper. Mix lightly until the mixture comes together.
  3. Thinly shave carrots into ribbons, preferably on a mandoline, over a large bowl. Thinly shave the fennel into strips and radish into coins, and add to carrots. Add the avocado, cranberries, pepitas and clementines.
  4. Add vinaigrette, cilantro, mint, butter lettuce and toss gently to combine. Season with salt and pepper. Arrange the salad onto plates. Garnish the salad with the crab and egg salad.

Vinaigrette - Makes about 1 cup | 250 mL

  1. Whisk together clementine juice and zest, lime juice, ginger, jalapeno, honey and chili powder in a small bowl.
  2. Gradually whisk in oil. Season with salt and pepper.


Vinaigrette will keep in a sealed container for up to 2 weeks in the refrigerator.