Dungeness Crab Salad with Green Apple and Celery

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(This recipe is from John Sundstrom’s cookbook Lark– Cooking Against The Grain being re-released by Sasquatch Books in late August.)

crab saladServes 4 | 15 Minutes

For the apple mayonnaise

2 egg yolks
1 teaspoon freshly squeezed lemon juice
1⁄3 cup canola oil
Kosher salt and freshly ground
black pepper
1 tablespoon very finely diced skin-on Granny Smith apple
1 tablespoon very finely diced celery rib

For the crab salad

1 pound Dungeness crab-meat, picked through
1 teaspoon minced chives
Kosher salt and freshly ground black pepper
1⁄4 cup julienned skin-on Granny Smith apple, for finishing
1 tablespoon celery heart leaves, for finishing

STEPS:

To make the apple mayonnaise, in a medium bowl, whisk the egg yolks and lemon juice for 2 to 3 minutes, or until pale yellow and thickened.
While whisking, slowly drizzle in the canola oil until it’s emulsified and fully incorporated.
Season to taste with salt and pepper.
Fold the apple and celery into the mayonnaise and adjust seasoning to taste.

To make the crab salad, in a medium bowl, combine the crabmeat and chives.
Add 1⁄2 cup apple mayonnaise and mix gently.
Season to taste with salt and pepper.

To serve, swipe each plate with a dollop of apple mayonnaise.
Place a mound of the crab salad on the plate.
Top with the julienned apple and celery leaves.

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