OREGON DUNGENESS CRAB SALAD
- One (1) pound Oregon Dungeness crab meat
- One and half (1 1/2) pounds small red potatoes
- One (1) pound fresh green beans
- One (1) head radicchio (leaves separated, washed and patted dry)
- One (1) head curly endive (Leaves separated, washed and patted dry)
- Quarter (1/4) cup of capers
- Half (1/2) cup of black olives, pitted
- One (1) red bell pepper, cut julienne
- Half (1/2) cup of mixed chopped fresh herbs (rosemary, thyme, tarragon, or basil
- One (1) teaspoon minced fresh garlic
- Five (5) anchovies chopped fine
- One (1) cup extra virgin olive oil
- Half (1/2) teaspoon of crushed red pepper
- Half (1/2) cup fresh squeezed lemon juice
- Three (3) teaspoons of dijon-style mustard
- Add salt and pepper to taste
OREGON DUNGENESS CRAB SALAD PREPARATION:
Quarter the potatoes and place them in a non-corrosive saucepan, covered with one inch of cold water. Add 1 T salt to the water and bring potatoes to a simmer over medium heat, taking care to not allow them to come to a boil. Stir gently and cook till just tender (about 10-15 minutes).Drain potatoes and spread on a cookie tray to dry.Blanch green beans and red bell pepper julienne quickly in boiling water and refresh them in cold tap water. Drain. Pat dry with a towel and combine with dry potatoes in a mixing bowl.In a small mixing bowl, mix the garlic, herbs, mustard, red pepper and chopped anchovies.Gradually whisk in olive oil until lightly emulsified. Then gradually whisk in the lemon juice and adjust the seasoning with salt and pepper to taste.Moisten the potato, beans and peppers with dressing. Arrange this mixture on a bed of curly endive and radicchio. Top with Oregon Dungeness crab and a garnish of capers and olives.
- One (1) pound Oregon Dungeness crab meat
- One and half (1 1/2) pounds small red potatoes
- One (1) pound fresh green beans
- One (1) head radicchio (leaves separated, washed and patted dry)
- One (1) head curly endive (Leaves separated, washed and patted dry)
- Quarter (1/4) cup of capers
- Half (1/2) cup of black olives, pitted
- One (1) red bell pepper, cut julienne
- Half (1/2) cup of mixed chopped fresh herbs (rosemary, thyme, tarragon, or basil
- One (1) teaspoon minced fresh garlic
- Five (5) anchovies chopped fine
- One (1) cup extra virgin olive oil
- Half (1/2) teaspoon of crushed red pepper
- Half (1/2) cup fresh squeezed lemon juice
- Three (3) teaspoons of dijon-style mustard
- Add salt and pepper to taste
OREGON DUNGENESS CRAB SALAD PREPARATION:
Quarter the potatoes and place them in a non-corrosive saucepan, covered with one inch of cold water. Add 1 T salt to the water and bring potatoes to a simmer over medium heat, taking care to not allow them to come to a boil. Stir gently and cook till just tender (about 10-15 minutes).Drain potatoes and spread on a cookie tray to dry.Blanch green beans and red bell pepper julienne quickly in boiling water and refresh them in cold tap water. Drain. Pat dry with a towel and combine with dry potatoes in a mixing bowl.In a small mixing bowl, mix the garlic, herbs, mustard, red pepper and chopped anchovies.Gradually whisk in olive oil until lightly emulsified. Then gradually whisk in the lemon juice and adjust the seasoning with salt and pepper to taste.Moisten the potato, beans and peppers with dressing. Arrange this mixture on a bed of curly endive and radicchio. Top with Oregon Dungeness crab and a garnish of capers and olives.
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