Dungeness Crab and Devilled Egg Salad - Eggs.ca

Ingredients

• 6 hard boiled eggs, peeled, rinsed, and dried
• ⅓ cup (75 mL) celery, cut into small dice
• ¼ cup (60 mL) green onion, thinly sliced
• ¼ cup (60 mL) mayonnaise
• Pinch of salt and pepper
• 1 lb (0.5 kg) mixed Heirloom carrots
• 1 fennel bulb, trimmed and cored
• 1 watermelon radish or regular radishes, peeled
• 1 avocado, diced
• ¼ cup (60 mL) dried cranberries
• ¼ cup (60 mL) toasted pepitas
• 4 clementines, peeled and sliced into rounds
• Honey Clementine Vinaigrette, see recipe below
• ¼ cup (60 mL) cilantro leaves
• ¼ cup (60 mL) mint leaves, roughly chopped
• 1 head butter lettuce
• 1 cup (250 mL) fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each), cooked
• ½ cup (125 mL) clementine juice, from about 2-3 clementines
• 1 tbsp (15 mL) clementine zest
• 2 tbsp (30 mL) lime juice
• 1 tsp (5 mL) finely grated peeled fresh ginger
• 1 tbsp (15 mL) pickled jalapeno, finely chopped
• 2 tbsp (30 mL) honey
• ½ tsp (2.5 mL) chili powder
• ½ cup (125 mL) canola oil