Recipes

Dungeness Crab and Devilled Egg Salad

By Chef Lynn Crawford
“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.
Serves 6
Prep Time 20 min
Cook Time 10 min
Print Recipe

Ingredients

  • Salad

    • 6 hard boiled eggs, peeled, rinsed, and dried
    • ⅓ cup (75 mL) celery, cut into small dice
    • ¼ cup (60 mL) green onion, thinly sliced
    • ¼ 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
    • ¼ cup (60 mL) dried cranberries
    • ¼ cup (60 mL) toasted pepitas
    • 4 clementines, peeled and sliced into rounds
    • Honey Clementine Vinaigrette, see recipe below
    • ¼ cup (60 mL) cilantro leaves
    • ¼ 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

  • Vinaigrette

    • ½ 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
    • ½ tsp (2.5 mL) chili powder
    • ½ cup (125 mL) canola oil
    • Pinch of salt and pepper

Instructions

  • Salad

    • Step 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.

    • Step 2

      Add celery, onion, mayo, a pinch of salt and several grinds of pepper. Mix lightly until the mixture comes together.

    • Step 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.

    • Step 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

    • Step 1

      Whisk together clementine juice and zest, lime juice, ginger, jalapeno, honey and chili powder in a small bowl.

    • Step 2

      Gradually whisk in oil. Season with salt and pepper.

Paperclip IconTips

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

Nutrition Facts

Per serving
Calories667
Fat47 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate45 g
Fibre11 g
Sugars25 g
Protein24 g
Sodium513 mg

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