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This Dungeness Crab Salad pairs sweet, tender crab with crisp pea tendrils and a bright blood orange dressing infused with hoisin and soy for an elegant, restaurant-quality dish that comes together in under 15 minutes.
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Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;
Written automatically by CookOS, not by the creator.
Keep the dressed salad in the refrigerator up to 2 hours; undressed components will keep separately for up to 1 day. Do not reheat.
Written automatically by CookOS, not by the creator.
Prepare the dressing and chop ingredients up to 4 hours ahead. Dress the salad just before serving to keep pea tendrils crisp and crab tender.
Cut off both ends, then follow the curve of the fruit with a paring knife to remove the pith and skin. Slice between membranes to release whole segments.
Yes—blue crab, lump crab, or king crab all work. Dungeness has a slightly sweet flavor, but other varieties will still taste excellent.
Use microgreens, pea shoots, or baby arugula as alternatives. The dish works with any delicate, peppery green.
No—hoisin sauce contains wheat. Use tamari or gluten-free hoisin to make it gluten-free.
