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Side Dish

Dungeness crab salad

Trey Foshee

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1 Korean melon, peeled and seeded (you can substitute cucumber or any type of melon)
18 oz. fresh Dungeness crabmeat
1/2 carrot, peeled and julienned
2 scallions, sliced thin
3 tbsp. petit cilantro or chopped regular cilantro
10 mint leaves, cut thin
10 Thai basil leaves, cut thin
1 tbsp. finely minced chives
6 sugar snap peas, blanched and cut in thirds lengthwise
1 lime, zested

2 tbsp. lime juice
1/4 cup fresh orange juice
1/2 garlic clove
1 tsp. fresh ginger
1/8 cup rice wine vinegar
1 tsp. fish sauce
1/2 tbsp. soy sauce
1/8 tsp. chile sauce
1 tsp. fish sauce
1/2 tbsp. sirichi (chile sauce)
1/8 tbsp. sesame oil
3/4 cup grapeseed oil


Combine all dressing ingredients, except oils, in a blender and blend until smooth. Add oils in a steady steam and reserve.

Slice melon into half-moon shapes and lay them out on the plates. Combine remaining salad ingredients in a medium bowl and add enough dressing to season well. Mound the crab salad in the center of the melon and serve.

Serves 6

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