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Dungeness Crab Salad with California Avocado

Dungeness Crab Salad with California Avocado

From: Victor Scargle, Go Fish, St. Helena, CA. Yield: 6 servings.

  • 18 oz. Dungeness crabmeat
  • 1 Meyer lemon, peeled and sectioned, juice reserved
  • 1 bunch chives, chopped
  • 1 Tbsp. extra virgin olive oil
  • 2 California Avocados, peeled and coarsely chopped
  • 1 Roma tomato, concasse
  • 1/2 red onion, minced
  • 1/2 cup cilantro, chopped
  • juice of 1 lime
  • 1 tsp. Napa hot sauce
  • 1 ruby red grapefruit, peeled and sectioned, juice reserved
  • 1 tangerine, peeled and sectioned, juice reserved
  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup micro cilantro
  • 2 Tbsp. grapeseed oil
  • to taste, kosher salt
  • to taste, white pepper

Note: You'll also need 6 tuna fish cans, top and bottom removed and washed

Mix crab, Meyer lemon sections, chopped chives and olive oil. Season with salt and white pepper. in separate bowl, mix California avocados, tomato, red onion, cilantro, lime juice and hot sauce. Season with salt and white pepper.

Toss citrus sections in extra virgin olive oil; season with salt and white pepper. Combine lemon, grapefruit and tangerine juices and reduce; cool and whisk in grapeseed oil to emulsify.