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Dungeness Crab Spring Salad

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Dungeness Crab Spring Salad pairs sweet, delicate crab meat with crisp seasonal vegetables, creamy avocado, fresh herbs, and a bright lemon vinaigrette. This colorful seafood salad makes an elegant light lunch, dinner, or spring starter.

Ingredients

  • 1 pound cooked Dungeness crab meat, picked over for shells
  • 6 cups mixed spring greens
  • 1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1 cup fresh or frozen peas
  • 4 radishes, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1 large avocado, sliced
  • 3 green onions or scallions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 1 lemon, cut into wedges, for serving
  • Fresh herbs, for serving
  • Crusty bread, optional for serving

Instructions

  1. Check the cooked Dungeness crab meat carefully and remove any pieces of shell or cartilage. Keep the crab refrigerated while preparing the salad.
  2. Bring a medium pot of lightly salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes, until bright green and crisp-tender.
  3. Add the peas during the final minute of cooking. Drain the asparagus and peas immediately and transfer them to a bowl of ice water to stop the cooking process. Once cool, drain thoroughly and pat dry.
  4. Thinly slice the radishes, cucumber, and green onions. Slice the avocado shortly before assembling the salad to minimize browning.
  5. To make the vinaigrette, whisk together the lemon juice, lemon zest, Dijon mustard, honey, minced shallot, salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified.
  6. Place the spring greens, asparagus, peas, radishes, cucumber, green onions, dill, parsley, and chives in a large salad bowl.
  7. Drizzle about half of the lemon vinaigrette over the vegetables and greens. Toss gently, adding more dressing as needed until everything is lightly coated.
  8. Divide the dressed salad among 4 plates. Arrange the sliced avocado and Dungeness crab meat evenly over each serving.
  9. Spoon a small amount of the remaining vinaigrette over the crab and avocado. Finish with additional fresh herbs, freshly ground black pepper, and a squeeze of lemon.
  10. Serve immediately with lemon wedges and optional crusty bread on the side.

Notes

  • Pre-cooked Dungeness crab makes this salad especially quick to prepare. Always check picked crab meat carefully for small shell fragments.
  • Green beans or sugar snap peas can replace the asparagus.
  • For additional sweetness, add sliced strawberries, orange segments, or grapefruit.
  • For a creamier dressing, whisk 1 to 2 tablespoons Greek yogurt or mayonnaise into the vinaigrette.
  • Other good-quality cooked crab, shrimp, or lobster can replace Dungeness crab.
  • For a more substantial meal, add cooked farro, quinoa, roasted baby potatoes, or white beans.
  • For make-ahead preparation, refrigerate the crab, greens, vegetables, and vinaigrette separately and slice the avocado shortly before serving.
  • The assembled salad is best served immediately and is not recommended for reheating.

Nutrition

Find it online: https://thefamilycooking.com/dungeness-crab-spring-salad/