Local Red Rock Crab Salad with Shaved Fennel and Avocado Vinaigrette
Standing above the harbor one recent chilly morning, watching the sunrise painting the local mountains in pastel hues, I spied two fishing boats heading out to sea. I could hear the throb of their engines reverberating across the tranquil water, their silhouettes crisply outlined against the rising sun.
Santa Barbara has had a long history as a fishing port, located in the middle of some of the richest fishing grounds in California due, in part, to the meeting of the warmer southern water and cooler northern water in the Southern California Bight. Some 550 species of fish inhabit or migrate through these waters.
The ocean around Point Conception is a unique and rich habitat as the waters offshore serve as a point of convergence for species that inhabit the colder northern waters and those that live in the warmer southern ones. Because of this, Point Conception and the Santa Barbara Channel serve as spawning and rearing grounds for approximately 64 species of commercial fish and shellfish throughout the year.
Despite the complex issues surrounding sustainable seafood, our waters offshore are productive and our wild-caught and farmed seafood are both fresh and highly regulated for sustainability.
The local fishermen catch urchin, rockfish, halibut, white sea bass, black cod, spot prawns, rock crab and salmon, to name just a few. And every Saturday morning from about 7:30 to 11am, you can shop for seafood right on the pier at the harbor.
There is something very satisfying about picking up a fish you know has traveled all of 30 yards off the boat. After meandering through the Saturday farmers market to pick up a basketful of fresh vegetables and herbs, I like to pop down to the harbor to see what the day’s catch has brought in.
Local Red Rock Crab Salad with Shaved Fennel and Avocado Vinaigrette
Ingredients
For the crab
- 16 crab claws
- 1 tablespoon chives, chopped
- 1 lemon, cut into 8 wedges
For the fennel salad
- 2 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
For the vinaigrette
- ⅓ 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 parsley, chopped
Instructions
For the crab
- 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
- 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
- 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.
