Here’s an Exciting and Unusual Crab Salad for Dinner Tonight.
Good crabmeat is one of those delicacies of which I think the less you mess with it, the better it is. It’s so inherently sweet and full of flavor, I try to only enhance it a little. This salad is a prime example of my thinking on this subject.
Fennel and fresh grapefruit are natural partners for crabmeat. They’re delicately flavored and don’t overpower the crabmeat. And if you have a mandolin, now is the time to bring it out because the fennel needs to be very thinly sliced. When dressed with a light and fresh tasting dressing the crabmeat, fennel, and grapefruit come together for a soul satisfying main course salad.
As for the dressing, I finely minced an entire seeded lemon half – peel and all. I wanted the dressing to be both light and powerful. The only thing it needed was a minced shallot, the juice squeezed from the membranes of the grapefruits that were left behind after slicing them into sections (supremes), some seasoning and olive oil.
Sliced radishes provided a pungent bite, toasted almonds and nigella seeds gave it some crunch, sliced avocado added creaminess, and a few spoonfuls of my Pickled Mustard Seeds supplied an interesting complexity to this very simple dish. Each bite was interesting and the different elements kept it exciting, but the beautiful crabmeat reigned supreme. It never lost its place as the star of this show.