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Dungeness crab salad with Asian pear, mango and avocado

Recipe by:Chef Steve Smith
Brewery Gulch Inn, Mendocino


  • Infused beet oil
  • 1 medium beet
    1 tsp. minced shallots
    2 tbsp. seasoned rice wine vinegar
    1/2 cup olive oil
    Salt and fresh ground pepper, to taste

    6 oz. crabmeat, cleaned
    1 large mango, peeled and diced
    1 Asian pear, sliced
    Juice of 2 Meyer lemons
    2 tbsp. seasoned rice wine vinegar
    1 tsp. sugar
    1 pinch coarsely ground coriander
    1 pinch coarsely ground pepper
    1 pinch chili powder
    4 tbsp. olive oil
    8 cherry tomatoes, cut in half
    Sliced avocado
    Sprigs of cilantro and basil
    1 large handful mixed greens
    2 oz. pine nuts, toasted until light brown


To make beet oil, boil beet until fork tender. Peel, cut into small cubes and place in a blender with shallots and vinegar. Puree and slowly drizzle in olive oil. Season with salt and pepper.

In a bowl, combine crabmeat, mango and Asian pear. In a separate bowl, combine lemon juice, vinegar, sugar and spices. Slowly drizzle in olive oil, whisking to incorporate dressing. Add tomatoes, avocado and herb sprigs to crab mixture.

Toss with dressing and serve on mixed greens. Drizzle beet oil around the plate. Sprinkle pine nuts on top of salad for garnish.

Serves 2 as an entrée or 4 as an appetizer

Photo: © 2022 Lori Eanes

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