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Dungeness Crab Salad with Meyer Lemon Vinaigrette #FishFridayFoodies

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It's time for Fish Friday Foodies' June event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month Sid of Sid's Sea Palm Cooking rallied the Fish Friday Foodies to make seafood salad. She wrote, "salads using Seafood, whether it be Fresh, Frozen, Pickled or Dried. Can't wait to see what you all come up with."

The Seafood Salad Bar


Dungeness Crab Salad with Meyer Lemon Vinaigrette

I wanted to share this because, here on California's central coast, we are in the middle of crab season and because my parents' Meyer lemon tree is going crazy with fruits, and because seemed like the perfect way to celebrate the start of summer.


And, in the event that you're lucky enough to get fresh crab, here's a little HOW TO: Cook Crab and HOW TO: Clean Fresh Crab. I'll be honest: I usually ply my husband with a cold beer and ask him to do it!

Ingredients makes 4 servings

Salad
  • 6 C torn organic romaine hearts + 2 leaves for garnish
  • 10 to 12 ounces Dungeness crab meat (crab, cooked and cleaned)
  • 1/4 C heirloom baby tomatoes, halved lengthwise
  • 1/4 C organic seedless cucumber, diced
  • 1/2 C organic avocado, diced
  • 1 to 2 T organic chives, chopped
  • 1 to 2 T organic flat leaf parsley, chopped
  • freshly ground salt to taste
  • freshly ground pepper to taste

 Dressing (makes 4 C, so you'll have extras)
  • 2/3 C freshly squeezed Meyer lemon juice
  • 1 T Meyer lemon zest
  • 1/3 C + 1 T vinegar (you can use any kind, but I used rice wine vinegar)
  • 3 C olive oil
  • freshly ground salt to taste
  • freshly ground pepper to taste 

 Procedure

Dressing
In a medium mixing bowl, combine the lemon juice, lemon zest, and the vinegar. Slowly pour in the olive oil and whisk until emulsified. Season to taste with salt and pepper. Use immediately and store the remaining dressing in the fridge for up to 10 days.

Salad
In a large mixing bowl, toss together the romaine, tomatoes, cucumber, parsley, chives, and avocado. Dress lightly and place at the bottom of your serving bowl. Sprinkle the crab on top of the salad. Season to taste with salt and pepper. Garnish with romaine leaves and serve immediately.

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Comments

  1. A Day in the Life on the FarmJune 15, 2018 at 4:21 AM

    I am only jealous of your living in California when it comes to food and wine....I love Michigan but I'm certainly not getting fresh crab anytime soon LOL

    ReplyDelete
    Replies
    1. Camilla M. MannJune 15, 2018 at 8:18 AM

      Yes, the food and wine here is pretty spectacular. It's why I had a tough time living in the Mid-West.

      Delete
  2. Stacy RushtonJune 15, 2018 at 4:34 AM

    Gorgeous, Camilla! Pinning this recipe to try when we are in Jersey, CI, next! There is a indigenous crab there that is very similar in size and meat to the Dungeness. Sadly I won't have Meyer lemons though. What do you think about using a mix of lemon and orange juice instead?

    ReplyDelete
    Replies
    1. Camilla M. MannJune 15, 2018 at 8:15 AM

      I think lemon + orange would be great. Actually lemon alone is probably fine. I just use what I have and I have access to a Meyer lemon tree! ;)

      Delete
  3. KarenJune 15, 2018 at 6:03 PM

    This salad sounds amazing. I can get live crab at the Asian groceries here, so I'm looking forward to trying your method of cooking. I also have a loaded Meyer lemon tree in the back! Perfect timing.

    ReplyDelete

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