Dungeness Crab, Cabbage, And Apple Salad
Published by Chronicle
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.
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.
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecrisp, fruity, nutty, rich, savory, sharp, sweet
Type of Dishfirst course salad, main course salad
- 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.
1995, 2007 John Ash and Sid Goldstein