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Summer Crab Salad Recipe

  • Author: STK LA
  • Prep Time: 15
  • Total Time: 15

Scale

Ingredients

Salad

  • 2.5oz Jumbo lump crabmeat
  • 1 oz Ginger dressing**
  • 5pc Green melon – large dice 1“
  • 1 Grapefruit segment – torched with sugar and cut diagonally
  • 1 1/8 wedge of avocado- cut in large cubes
  • 4 pc Radish, thin sliced
  • 4 pc Hearts of palm, thin sliced
  • ½ tsp Jalapeno, fine diced
  • Mache greens
  • Basil oil

Ginger Dressing

  • 4oz ginger chopped
  • 2 tbs mustard
  • 6oz honey
  • 1 cup lemon juice
  • 2 cups champagne vinegar
  • 4 cups canola or blended oil
  • Salt and pepper

Instructions

  1. In a blender, combine ginger, mustard, honey, lemon juice and the vinegar and blend.
  2. Slowly drizzle the oil to emulsify
  3. Season with salt and pepper
  4. Toss with salad
  5. Serve


Nutrition

  • Serving Size: 6
  • Calories: 1645
  • Sugar: 47
  • Sodium: 207
  • Fat: 147
  • Saturated Fat: 12
  • Unsaturated Fat: 134
  • Trans Fat: 1
  • Carbohydrates: 71
  • Protein: 8
  • Cholesterol: 11