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Local Rock Crab Salad

Local Red Rock Crab Salad with Shaved Fennel and Avocado Vinaigrette

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Experience Santa Barbara's coastal flavors with this local Red Rock Crab Salad, paired with fresh shaved fennel and a zesty avocado vinaigrette. Perfect for showcasing the rich fishing heritage and local ingredients of the region.
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Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: Avocado, Crab, Fennel, Rock Crab
Servings: 8 servings
Calories: 154kcal
Author: Pascale Beale

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

  1. Place the crab claws in a steamer filled with boiling water. Steam for 15–18 minutes depending on the size.
  2. 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

  1. 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

  1. 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

  1. 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.

Nutrition

Calories: 154kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 1mg