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.

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Mandoline
Chef's knife
Cutting board
Mixing bowl
Measuring spoon

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