Light crab salad easy to make, requires no cooking
By Bonnie S. Benwick
Washington Post
We asked Dani Arana, executive chef at Taberna del Alabardero, to come up with a dish that involves no cooking and is easy enough for tweens to produce, allowing their parents a midweek respite from kitchen duty. His recipe is light enough for lunch or dinner on a warm day. It calls for yolks of pasteurized eggs, but if you can't find them, simply omit the ingredient.
Serve with warm corn bread sticks or crusty bread.
CRAB SALAD WITH ORANGE DRESSING
For the salad:
For the dressing:
For the assembly:
For the crab and salad: Whisk together the honey, mustard and egg yolks, if using, in a liquid measuring cup. Slowly whisk in the orange juice, then add a pinch each of salt and pepper. Taste and adjust the seasoning as needed.
Pick through the crab to discard any bits of shell or cartilage; place the crab meat in a separate mixing bowl. Add all but 2 tablespoons of the honey-mustard mixture and toss to coat evenly.
Wash and dry the salad greens; place in a large bowl.
For the dressing: Whisk together the oil and balsamic vinegar; season with salt and pepper to taste in a separate measuring cup.
To assemble: Drizzle just enough of the dressing over the greens to coat them lightly. Divide the greens among individual plates. Divide the crab mixture evenly among each portion, either placing it carefully next to the salad or heaping it on top of each portion.
Gently rinse the raspberries (allow for either 2 or 4 per person, according to taste), then cut them in half. Add to the remaining 2 tablespoons of honey-orange juice mixture and toss to coat, then spoon them on top of the crab. Serve immediately.
Makes 4 servings.
