Crab Salad from Oregon Hazelnut Commission

"A wonderful winter treat straight from the Pacific Northwest. It's December and dungeness crab season has just started. A perfect start to a festive meal. A food processor or blender makes the dressing easier."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a large bowl, combine the vinegar, mustard, salt,and pepper. Beat with wire whisk. Add the nutmeg and brandy.
  • Beat well for one minute.
  • Very slowly, add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
  • Just before serving, add the greens to the dressing.Toss gently to coat the greens.
  • Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
  • Decorate each plate with 1/2 boiled egg, thinly sliced (if using).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes