Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce from The Fr

Name: Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce from The Fr
Ingredients: 2½ cups (about 12 ounces) cooked Dungeness crabmeat (from about 2 Dungeness crabs for cooking instructions); Kosher salt and freshly ground white pepper; 3 tablespoons grated daikon radish; Extra virgin olive oil; ½ small cucumber, peeled; 1 cup amaranth, baby beet greens, baby arugula, or other baby greens; ½ cup heavy cream; 36 small sprigs dill; 1¼ gelatin sheets, soaked in cold water to soften; 1 cup cucumber juice (from about 1 pound cucumbers, unpeeled, put through a juicer and strained; or purchased from a health food store); 2 teaspoons whole-grain Dijon mustard

app.ckbk.com

This is a wonderful chilled salad thanks to the clean and distinctive flavor of the crab. I’ve combined it with elements that have gone with crab forever—cucumber, fresh dill, and mustard.

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Ingredients

2½ cups (about 12 ounces) cooked Dungeness crabmeat (from about 2 Dungeness crabs for cooking instructions)
Kosher salt and freshly ground white pepper
3 tablespoons grated daikon radish
Extra virgin olive oil
½ small cucumber, peeled
1 cup amaranth, baby beet greens, baby arugula, or other baby greens
½ cup heavy cream
36 small sprigs dill
1¼ gelatin sheets, soaked in cold water to soften
1 cup cucumber juice (from about 1 pound cucumbers, unpeeled, put through a juicer and strained; or purchased from a health food store)
2 teaspoons whole-grain Dijon mustard