Dungeness Crab Salad with California Avocado

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Serves: 6
18  oz.  Dungeness crabmeat
  Meyer lemon, peeled and sectioned; reserve juice
  bunch chives, chopped
Tbsp.  Extra virgin olive oil
  each California Avocados, peeled and coarsely chopped
  Roma tomato, concassé
1/2    each red onion, minced
1/2  cup  cilantro, chopped
  lime, juice of
tsp.  Napa hot sauce
  Ruby red grapefruit, peeled and sectioned; reserve juice
  Tangerine, peeled and sectioned; reserve juice
Tbsp.  Extra virgin olive oil
1/2  cup  Micro cilantro
Tbsp.  grapeseed oil
  each tuna fish can, top and bottom removed and washed
  As needed  kosher salt to taste
  As needed  white pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix crab, Meyer lemon sections, chopped chives and olive oil; season with salt and white pepper. In a separate bowl mix California avocados, tomato, red onion, cilantro, lime juice and hot sauce; season with salt and white pepper.
  2. 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.
  3. To plate place a layer of avocado mixture 1/3 of the way up tuna can. With a spoon smooth out the top and remove any excess from the sides higher up. Next place crab mix in mold on top of avocado base. Unmold salad onto service plate. Place a pile of mixed citrus sections on opposite side of plate. Dress micro arugula in juice left from citrus sections; do not over dress. Drizzle citrus reduction around the plate and serve.

To read more about Chef Victor Scargle, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Victor Scargle

Chef Victor Scargle, CIA-Greystone, St. Helena, CA

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