Snow crab salad recipe
If you're a regular to the Global Seafoods blog and recipe sections, you've likely noticed how fond we are of crab. The versatility of this sumptuous meat lends itself well to just about every cuisine style. Since crab meat is fairly mild on its own, it's easy to create dishes that either bring out that subtle flavor or that build upon it, creating almost limitless options for any meal. Salads, soups, stews, pasta dishes, and even just a simple plate loaded with steamed crab legs, every bite will be bliss. Beyond the flavor, texture, and satisfied feeling you get after eating crab, you also get a host of health benefits.
Benefits of crab include:
Some tips before you begin
To save time on the day you plan to serve this dish, make the vinaigrette ahead of time. It can be stored up to three days in the refrigerator, and it tastes best served cold. The grapefruit can be peeled and segmented a day or two in advance as well, and this is an easy job for kids to help with. Peel, segment, place in a zip-top plastic bag with all the air squeezed out, then store in the refrigerator. For removing the white pith, make sure an adult does this part as it requires a sharp knife. The crab can be prepared up to two days in advance, just store the shredded or chopped meat in an airtight container in the fridge. Ready to learn how to make snow crab salad? Let's start!
2 lbs. Alaska Crab legs (Red King Crab, Snow Crab or Dungeness Crab), thawed if necessary
1 large or 2 small Ruby Red grapefruit
1 head butter lettuce
1 small head Belgian endive
1/3 cup sliced almonds, lightly toasted
1/4 cup pomegranate seeds (optional)
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime juice
1 Tablespoon orange juice concentrate
1 Tablespoon finely minced fresh ginger
2 teaspoons Dijon mustard
1 Tablespoon honey
1/3 cup salad oil or light olive oil
1/4 teaspoon salt
Make the vinaigrette first: In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate until ready to serve. You can make the vinaigrette up to 3 days in advance.
Using kitchen shears, cut Alaska crab shells open and remove crabmeat from shells. Chop or shred meat, if desired.
Cut the peel and all the white pith from the grapefruit, exposing the flesh. With a small paring knife, cut out the grapefruit segments and place in a bowl; set aside.
Wash the butter lettuce and spin dry. Use mainly the inner leaves of the butter lettuce, tearing larger leaves into bite-sized pieces if necessary. Cut the "root" end off the Belgian endive, then peel off each leaf. Arrange the leaves in a stack and cut them in half lengthwise. Cut the avocado in quarters; peel and slice thinly.
Toss the lettuce and endive with half of the vinaigrette. Divide between 4 oversized dinner plates, placing the greens in high mounds and pulling some endive pieces to the top. Divide the avocado slices and grapefruit segments on top of each salad. Divide the crabmeat between salads then sprinkle salad with toasted almonds and pomegranate seeds. Pass the remaining salad dressing to drizzle over the top of the crab. Serve immediately.
Cook's Tip: This salad is geared toward the fall and winter, with the inclusion of Ruby Red grapefruit and pomegranate. For a wonderful summer version, replace the grapefruit with 2 oranges and the pomegranates with raspberries or blackberries that have been cut in half.
A refreshing, crisp, and delicious salad packed with fresh vegetables and succulent crab meat is a sure way to make any day complete. Healthy, satisfying, and simple to make, this is a winning lunch or light dinner for any occasion. When you're ready to try it for yourself, we have great deals on Alaskan crab legs, including red king crab, snow crab, and Dungeness in the Global Seafoods store, and we're standing by to help when you're ready to order snow crab legs. Thanks for visiting!
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