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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6142_042511_crab_salad.jpg
Ingredients Ingredient Checklist 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds 3 large asparagus spears, thinly sliced lengthwise on a mandoline 6 ramps, trimmed and cut on the bias into 1-inch pieces 1 baby zucchini, thinly sliced lengthwise on a mandoline 3 tablespoons shelled fresh English peas 3 tablespoons shelled fava beans 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline 2 cups peekytoe crab meat, picked through for shells 1/4 cup Cumin Mayonnaise 2 tablespoons olive oil 16 lily bulb petals, for serving 4 tricolor radishes, thinly sliced, for serving 4 nasturtium flower buds 1/2 red chile, such as Fresno, sliced crosswise Floral Vinaigrette Coarse sea salt
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6142_042511_crab_salad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6142_042511_crab_salad.jpg
6142_042511_crab_salad.jpg
Ingredients
Ingredients
- 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds 3 large asparagus spears, thinly sliced lengthwise on a mandoline 6 ramps, trimmed and cut on the bias into 1-inch pieces 1 baby zucchini, thinly sliced lengthwise on a mandoline 3 tablespoons shelled fresh English peas 3 tablespoons shelled fava beans 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline 2 cups peekytoe crab meat, picked through for shells 1/4 cup Cumin Mayonnaise 2 tablespoons olive oil 16 lily bulb petals, for serving 4 tricolor radishes, thinly sliced, for serving 4 nasturtium flower buds 1/2 red chile, such as Fresno, sliced crosswise Floral Vinaigrette Coarse sea salt
Directions
Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.
In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.
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All Reviews for Peekytoe Crab Salad with Spring Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peekytoe Crab Salad with Spring Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
