Crab Salad Recipe
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Stacked Dungeness Crab and Tomato Salad
When you are poring over Dungeness crab recipes, consider this one if you are planning a formal setting. This salad is amazingly elegant, yet simple. It is perfect for formal appetizers, a wedding luncheon, or when you are cooking for a special someone. Whatever your occasion, this salad will be a highlight on your menu.
Get green Zebra tomatoes if you can; you can often find them at farmers' markets or farm stands that sell heirloom tomatoes. They are light green-yellow with darker green stripes on the outside. They have a delightful lemony flavor that goes very well with Dungeness crab. These refreshing tomatoes are becoming more popular, so be sure to look for them.
Dungeness crab is one of the sweetest crabs you can find. It is native to the west coast of North America, running from Alaska all the way down through central California. You can get crab fresh from seafood shops or direct from fishermen if you have access to the coast. Crabs need to be cooked before you remove the meat from the shells. Shrimp forks and nut crackers work well on the shells. Some people prefer to use a small mallet or cleaver for cracking the shells. Dungeness crabs are not sold as softshell crabs like blue crabs. They are protected during their molting season. You can expect about 1/4 of the total weight of the crab to be meat. The body is full of lots of hollows filled with tender, white meat that is perfect for salads, sandwiches and other recipes.
Green Zebra Tomato and Crab Stacks
Ingredients -
2-½ Tablespoons white balsamic vinegar
1 Tablespoon shallots, minced
1 Tablespoon fresh tarragon, minced
2 teaspoons extra virgin olive oil
1 pound Dungeness crab meat
6 (½ inch thick) slices Green Zebra tomatoes
¼ teaspoon fine sea salt, divided
¼ teaspoon freshly ground black pepper, divided
¼ cup radish sprouts
2 cups regular balsamic vinegar
¼ cup sugar
Pinch of salt
Preparation:
For the balsamic vinegar reduction:
Mix the regular balsamic vinegar with the sugar and salt in a sauce pan over medium heat. Bring to a rolling boil. Stir until the sugar is completely dissolved. Let the sauce cook until it is reduced to ¼ to ⅓ cup of sauce. Set aside.
For the salad:
Combine the white balsamic vinegar, shallots, tarragon, and olive oil, whisking until well mixed. Add the crab meat and toss it gently to coat.
Place a tomato slice on each plate, sprinkle with salt and pepper. Divide the crab mixture evenly between the tomato slices. Arrange the radish sprouts on top and sprinkle remaining salt and pepper over the whole salad.
Drizzle the balsamic vinegar reduction sauce around the base of the salad to make a decorative presentation.
(Serves 6)
Photo Description:
Doesn't our Green Zebra Tomato and Crab Salad look elegant? This is a wonderful salad to serve at a formal meal or when you want to impress your guests. It is beautiful with its striped green tomatoes, sweet crab, and spicy radish sprouts. The balsamic vinegar dressing brings all the flavors together, and the extra reduction drizzled around the plate makes for an elegant presentation. As you can see, we took it a step further and also surrounded the salad with a drizzle of honey mustard and a light sprinkling of red caviar. It is these extra touches that make this salad fit for a king!
