Dungeness Crab and Devilled Egg Salad - Eggs.ca

Ingredients

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