Recipe: Dungeness crab salad with apples and curried mayonnaise - Los Angeles Times
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Recipe: Dungeness crab salad with apples and curried mayonnaise

TOUCH OF SPICE: Curry brings out the sweetness in Dungeness crab.
TOUCH OF SPICE: Curry brings out the sweetness in Dungeness crab.
(Glenn Koenig / Los Angeles Times)
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Total time: 25 minutes

Servings: 6

Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab.

1 cup mayonnaise

1/2 teaspoon curry powder

1 tablespoon snipped chives

3 tablespoons whipping cream

3 cups torn frisee

1 cup torn watercress

3/4 to 1 pound vacuum-packed Dungeness crab meat

1 apple, peeled, cored and cut into matchsticks

1/4 cup toasted sliced almonds

1. In a medium bowl, combine the mayonnaise, curry powder and chives. In a separate, medium, chilled bowl, beat the whipping cream to soft peaks. Fold about one-third of the whipped cream into the mayonnaise to lighten it, then fold in the remaining whipped cream. Set aside.

2. In a large bowl, toss together the frisee and watercress. Add just enough of the mayonnaise mixture to lightly coat, about 3 tablespoons. Toss, then transfer the salad to a platter.

3. In the same bowl, add the crab and the apple. Fold together gently, taking care not to break up, then add one-half cup of the remaining mayonnaise and fold gently to very lightly coat (the curry flavor should not be dominant). You may have some dressing left over.

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4. Arrange the crab mixture in a low mound on the greens. Sprinkle the salad with toasted almonds and serve immediately.

Each serving: 291 calories; 17 grams protein; 9 grams carbohydrates; 4 grams fiber; 22 grams fat; 3 grams saturated fat; 66 mg. cholesterol; 411 mg. sodium.

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