- Course: Main Course
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 1 Time
Dungeness crab is one of the jewels of the Northern California larder and is used in several recipes in this book. For many here fresh Dungeness is as much a part of Thanksgiving as turkey is.
- 24 Belgian endive leaves, about the same size
- 3 cups very finely shredded green cabbage
- 1 large tart-sweet apple, such as Gala, peeled, cored, and thinly sliced
- ¼ cup lightly toasted pistachios or slivered almonds
- ½ cup Walnut Oil Vinaigrette
- 1 pound fresh cooked Dungeness crabmeat, shredded and picked over to remove any pieces of shell, plus 6 claw-meat portions
- 2 ounces salmon roe
- Fresh daikon sprouts or sunflower sprouts for garnishing
Place 4 endive leaves arranged in a square in the center of each plate. In a medium bowl, combine the cabbage, apple, and pistachios and toss with a couple of tablespoons of the Walnut Oil Vinaigrette. Mound in the center of each endive square. Toss the crabmeat with a bit of the vinaigrette and put on top of the cabbage along with a claw-meat portion on top. Drizzle a bit more vinaigrette over all and top with a teaspoon of the caviar and a few sprouts.
The nutty flavors here would go well with the toasty, nutty flavors that one gets with oaky whites such as barrel-fermented Chardonnay, Pinot Blanc, and aromatic Viognier. Look for the next generation of whites that also have some oak influence, like California Roussane or Marsanne.
© 1995, 2007 John Ash and Sid Goldstein
Nutritional information does not include Walnut Oil Vinaigrette. For nutritional information on Walnut Oil Vinaigrette, please follow the link above.