Dungeness Crab and Devilled Egg Salad

Name: Dungeness Crab and Devilled Egg Salad
Total time: 30 min
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

eggs.ca

A festive & delicious salad featuring Dungeness crab; read chef Lynn's devilled egg salad recipe & make it tonight.

View full recipe on eggs.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eggs.ca.

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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