Local crab. Photos by Kelsey Skiver.

Pascale’s Local Red Rock Crab Salad

With Shaved Fennel and Avocado Vinaigrette

This recipe appeared in our Spring 2012 issue in the article The Fisherman’s Market.

Makes 8 servings

For the crab

  • 16 crab claws
  • 1 tablespoon chopped chives
  • 1 lemon, cut into 8 wedges

Place the crab claws in a steamer filled with boiling water. Steam for 15–18 minutes depending on the size.

Place some newspaper on a counter or table. Remove the claws from the steamer and place on the newspaper. Lay each claw flat on the paper. Using a mallet and a dishcloth to hold the claw, firmly crack open the shell and extricate the meat. Set aside on a plate. Repeat with the remaining claws.

For the fennel salad

  • 2 whole fennel bulbs, cut in half lengthwise and very thinly sliced
  • Zest of 1 lemon
  • 1 tablespoon fresh dill, finely chopped
  • 1 small green apple, cored and very thinly sliced
  • Salt

Place all the ingredients in a medium-sized bowl and toss with the vinaigrette. Serve as soon as the salad is tossed.

For the vinaigrette

  • 14 cup olive oil
  • 1 tablespoon apple cider vinegar or champagne vinegar
  • 1 avocado, peeled and the meat scooped out
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 1 tablespoon freshly chopped parsley

Pour the olive oil into a small bowl and whisk in the vinegar. Add in the avocado meat and mash together with a fork. Add in the lemon juice, salt and pepper and whisk with the fork until well combined.


To serve

Place a spoonful of the fennel salad and avocado vinaigrette in the center of each plate, and then place the crab meat on top. Add a little coarse sea salt and pepper, a sprinkling of freshly chopped chives, a squeeze of fresh lemon juice and serve immediately.

Categories Salads
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