Dungeness Crab Salad

For a Wow-Worthy Winter Salad, Just Add Crab

5.0

(2)

2 Reviews

A flavorful and gorgeous special occasion dish that’s as tasty as it is eye-catching, this crab salad is a showstopper — perfect for a dinner party.

Ali Ramee

Published on December 18, 2023

Tested by

Tricia Manzanero Stuedeman

Dungeness Crab Salad — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

45 mins

Total Time:

1 hr 10 mins

Yield:

12 servings

This abundant winter salad with crisp greens, winter fruits, crunchy croutons, and fresh crabmeat is as delicious as it is beautiful. A savory, garlicky, and almost Caesar-like dressing (thanks to the inclusion of anchovy fillets) hugs a mix of tender, slightly bitter salad greens, delicately spicy raw red onion, fresh herbs, and sweet crabmeat. The sourdough croutons are crisp, yet soak up the oil and dressing in the most delectable way.

Frequently asked questions

When is Dungeness crab in season?

Dungeness crabs are found off the coast of Northern California, Oregon, Washington, and Alaska, with the San Francisco Bay Area being a singular hotbed for Dungeness lovers, writes F&W assistant food editor Andee Gosnell. Historically, Dungeness crab season in the Bay Area started at the beginning of November and lasted through June. These days, environmental stressors have led to a delayed start and early end to the season. If you can’t find Dungeness crab, substitute lump crabmeat.

Notes from the Food & Wine Test Kitchen

“Soaking red onion in water helps temper some of the bite and strength of the raw onion flavor,” writes F&W recipe developer Ali Ramee. She suggests using any extra crab to make crab stir fried rice, crab dip, or crab cakes.

While you can always steam and break down your own Dungeness crab to get crabmeat, freshly picked crabmeat from the store works perfectly well here and makes for a simplified salad-making process. Find freshly picked Dungeness crabmeat at most seafood markets or online at fathomseafood.com.

Make ahead

The croutons can be made up to 3 days in advance and stored at room temperature. The vinaigrette can be made up to 1 day in advance and stored in an airtight container in the refrigerator.

Suggested pairing

Our wine editor recommends a lime-zesty dry Riesling to go with this salad, such as Best’s Great Western.

Cook Mode (Keep screen awake)

Ingredients

14 ounces sourdough boule, cut into 1-inch cubes
1 cup plus 5 tablespoons canola oil, divided
4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, plus more for garnish
1/3 cup orange juice
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
6 anchovy fillets, mashed into a paste
3 large garlic cloves, grated
1 cup thinly sliced red onion
5 cups mizuna or arugula
4 cups cored and roughly chopped red and white Belgian endive (from 6 small heads)
1 Bosc pear, cored and thinly sliced
1/4 cup chopped fresh flat-leaf parsley, plus whole leaves for garnish
2 tablespoons chopped fresh chives
1 1/2 pounds picked Dungeness crabmeat or lump crabmeat

Directions

Preheat oven to 350°F. Toss together bread cubes, 3 tablespoons oil, 1 teaspoon kosher salt, and black pepper on a large rimmed baking sheet until coated. Bake in preheated oven until golden brown and crispy, 20 to 25 minutes, stirring halfway through baking time. Let bread cool completely on baking sheet on a wire rack, about 35 minutes.
Whisk together orange juice, white wine vinegar, mustard, anchovies, garlic, and remaining 1 tablespoon kosher salt in a medium bowl until combined. Whisk in remaining 1 cup plus 2 tablespoons oil; set vinaigrette aside.
Add croutons, onion, mizuna, endive, pear, 1/4 cup chopped parsley, and chives to a large bowl; toss to combine. Add about 1/3 cup vinaigrette, and stir to combine. Fold in crabmeat; transfer salad to a platter. Garnish with additional black pepper and whole parsley leaves. Serve with remaining vinaigrette.

Originally appeared in Food & Wine magazine, December 2023 / January 2024