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The recipe is by Chef Kevin Simonson from the Domaine Carneros Winery in Northern California.
Check out more delicious
Salads and Salad Dressing Recipes.
Dungeness Crab and Cabbage Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Crab,
Seafood
Yields: 4 servings
Prep time: 20 min
Ingredients:
Warm Tarragon Vinaigrette (see recipe below)
1 pound Dungeness crabmeat (body meat and leg meat separated)
1 pound thinly sliced Savoy or Napa
cabbage
1 roasted red pepper, diced*
4 tarragon sprigs
* May use bottled roasted red peppers.
Preparation:
Prepare Warm Tarragon Vinaigrette.
In a large bowl, mix crab body meat, cabbage, and 2/3 of the Warm Tarragon Vinaigrette. Season to taste with additional salt and pepper. Place on individual serving plates.
In a small bowl, combine the crab legs, roasted red pepper, and the remaining 1/3 Warm Tarragon Vinaigrette; divide on top of the salads and garnish with a tarragon sprig.
Serve immediately.
Makes 4 servings.
WARM TARRAGON VINAIGRETTE:
1 tablespoon finely-chopped green onions or shallots
1/4 teaspoon chopped
garlic
1 tablespoon chopped fresh tarragon leaves
2 tablespoons sherry vinegar
2/3 cup extra-virgin
olive oil
1 tablespoon Pernod (anise-flavored liqueur), optional
Coarse
salt
Coarsely-ground black pepper
In a small saucepan over high heat, whisk together green onions or shallots, garlic, tarragon, sherry vinegar, olive oil, and Pernod; simmer for one minute. Remove from heat.
Season with salt and pepper to taste.
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