Dungeness Crab and Fuji Apple with Curry Mayonnaise
Friday, March 2nd, 2007
This recipe, a delicious, easy-to-make alternative to crab cakes, showcases the sweet-saltiness of the West Coast’s favorite, Dungeness crab.The flavor of the dish is pleasantly complex without the recipe being complicated for the cook to make. We can say with assurance that the final result is definitely greater than the sum of its parts. We’ve also included our recipe for an elegant, easy curry mayonnaise. If you’re in a crunch for time, simply substitute purchased mayonnaise and add curry powder to taste.
Crab Salad Ingredients
- 1 pound fresh, cleaned Dungeness crab meat, drained of excess water
- 1/2 Fuji apple, peeled and cut into small dice
- 1/2 stalk celery, cut into small dice
- 1/2 European cucumber, seeds removed and cut into small dice
- 1 shallot, cut into small dice
- 1/4 bulb fennel, cut into small dice
- 1 teaspoon fennel fronds (tops), finely chopped
- 1 teaspoon lemon zest, finely chopped juice of 1/2 lemon
- 4 tablespoons curry mayonnaise
- kosher salt and white pepper, to taste
- 1 cup spicy greens (such as arugula, mustard greens or cress)
Curry Mayonnaise Ingredients
- 1 teaspoon curry powder
- 1 egg yolk
- 1 teaspoon lemon juice
- 1/2 cup vegetable oil
- kosher salt and white pepper, to taste
Instructions To Prepare The Salad:
In a large stainless steel bowl, combine crab, apple, celery, cucumber, shallot, fennel and fennel fronds.
Add lemon zest, lemon juice and mayonnaise and gently folding ingredients together, trying not to break up the crab too much, until well combined and evenly covered with the mayonnaise. Season with salt and pepper.
Instructions To Prepare The Mayonnaise
Place the curry powder, egg yolk and lemon juice in a small stainless steel bowl.
Slowly whisk in oil until ingredients thicken and a creamy consistency is formed. If the consistency is too thick, slowly add small amounts of cold water until the mixture resembles a spreadable mayonnaise. Season with salt and pepper.
To Serve:
On a chilled plate, place crab salad on a bed of spicy greens and top with a spoonful of remaining curry mayonnaise and sliced European cucumbers. Advance Preparation: The mayonnaise may be made ahead and kept in a sealed container for several days in the refrigerator. This recipe yields more curry mayonnaise than needed for the crab salad, but it’s a special treat to have on hand. The extra mayonnaise makes a delicious spread for sandwiches.
Yield: makes 4 appetizer servings
Recipe compliments of Stu Stein, Terroir Restaurant & Wine Bar
