Sweet and salty crab, dressing that creamy mustardy goodness, juicy cucumber bites, and a bit of bite from the daikon and the lettuces. Overall, this combines to be light, refreshing, and utterly delicious.
Think of this dish as an appetizer salad that definitely doesn’t suck.
Serves 6
| Mise en Place | |||
|---|---|---|---|
| MEATS | DAIRY | ||
| 1 lb | dungeness crab | 1/4 cup | creme fraiche |
| VEGGIES | 1/4 cup | sour cream | |
| 1 handful | wild argula | 1-3 tbs | heavy cream |
| 1 handful | frisee, torn | STAPLES | |
| 1 | cucumber, seeded, diced | 2 tbs | dijon mustard |
| 1/2 cup | diakon, half batons | 1/2 tsp | kosher salt |
| HERBS | |||
| 1 tbs | minced dill | ||
| Equipment | |
|---|---|
| 1 | bowl |
| Directions | |
|---|---|
| Step | Action |
| 1 | whisk creme fraiche, sour cream, dill, mustard, and salt together. Whisk in cream to thin it a bit, amount may vary. You are looking for thick, but not too thick. |
| 2 | fold crab into dressing |
| 3 | fold lettuces and veggies into salad |
| 4 | serve |
This salad was somewhat based on the crab salad recipe in French Laundry at Home. That said, I knew cucumber jelly would be a tough sell for the crowd i was working with, so i went a bit of a different direction.
