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Crab Salad with Chili Mint Vinaigrette

Crab Salad with Chili Mint Vinaigrette
Recipe Date:
October 20, 2019
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Here’s a cool and zippy summer salad which brings a tear to our eyes. After all these year we still get emotional when anyone mentions crab. Back in Annapolis we were used to lump meat from Maryland blue crabs, of course. Here in France we use the large Atlantic ‘tourteau’ crab. Good, but not nearly as succulent as blue crab.
Ingredients
  • 1/2 lb (230 grams) picked white crab meat
  • 1 apple cored and thinly sliced
  • mixed salad leaves
  • chives
  • dill
  • tarragon leaves
  • extra virgin olive oil
  • fine sea salt
  • freshly ground black pepper
  • 2 fresh mild red chilis, de-seeded and thinly sliced
  • 2 shallots, peeled and thinly sliced
  • small piece of ginger, peeled and finely grated
  • juice of 2 limes
  • splash of fish sauce
  • 1 tsp soy sauce
  • tbsp canola oil
  • tbsp grapeseed oil
  • handful of fresh mint leaves
Directions

Make the chili mint vinaigrette at least one hour and up to 12 before serving. Combine all of the ingredients and whisk in the two oils to taste until you have a nice balance with the lime. Pick over the crabmeat and combine with apple and fresh herb.

Mix the salad leaves with a little olive oil and sea salt. Place a bed of salad on 6 serving plates.
Toss the crab and apple with the chili dressing and mound the crab on the salad beds and serve.

 

For the salad:

Mixed salad leaves for six small salad garnishes
Extra virgin olive oil, sea salt and freshly ground black pepper

For the crab:

½ pound (230 grams) picked white crab meat
1 apple cored and thinly sliced
Chives, dill, or tarragon leaves

For the chili mint vinaigrette:

2 fresh mild red chilis, de-seeded and thinly sliced
2 shallots, peeled and thinly sliced
Small piece of ginger, peeled and finely grated
Juice of 2 limes
Splash of fish sauce
1 teaspoon soy sauce
Fine sea salt
Extra virgin olive oil and a mild flavored oil such as canola or grapeseed oil
Handful of fresh mint leaves

Wine Recommendation: Domaine Jean Fery, Savigny les Beaune 1er Cru ‘Les Vergelesses’ Blanc 2010. This white Savigny les Beaune 1er Cru from the organica production of Domaine Jean Fery is smoky mineral and pure fruit, one of the great premier cru whites in the Savigny valley.

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