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Dungeness Crab Salad with California Avocado

Dungeness Crab Salad with California Avocado
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ingredients

Serving Size: 6

18 oz. Dungeness crabmeat
1 Meyer lemon, peeled and sectioned; reserve juice
1 bunch chives, chopped
1 Tbsp. extra virgin olive oil
2 each California Avocados, peeled and coarsely chopped
1 Roma tomato, concassé
1/2 each red onion, minced
1/2 cup cilantro, chopped
1 lime, juice of
1 tsp. Napa hot sauce
1 Ruby red grapefruit, peeled and sectioned; reserve juice
1 Tangerine, peeled and sectioned; reserve juice
1 Tbsp. extra virgin olive oil
1/2 cup Micro cilantro
2 Tbsp. grapeseed oil
6 each tuna fish can, top and bottom removed and washed
As needed kosher salt to taste
As needed white pepper to taste

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Instructions

  1. Mix crab, Meyer lemon sections, chopped chives and olive oil; season with salt and white pepper. In a separate bowl mix California avocados, tomato, red onion, cilantro, lime juice and hot sauce; season with salt and white pepper.
  2. Toss citrus sections in extra virgin olive oil season with salt and white pepper. Combine lemon, grapefruit and tangerine juices and reduce; cool and whisk in grapeseed oil to emulsify.
  3. To plate place a layer of avocado mixture 1/3 of the way up tuna can. With a spoon smooth out the top and remove any excess from the sides higher up. Next place crab mix in mold on top of avocado base. Unmold salad onto service plate. Place a pile of mixed citrus sections on opposite side of plate. Dress micro arugula in juice left from citrus sections; do not over dress. Drizzle citrus reduction around the plate and serve.

To read more about Chef Victor Scargle, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags

  • avocado salad
  • chef recipes
  • crab
  • dairy free
  • grapefruit
  • lemon
  • salad
  • seafood

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