Strawberry Crab Salad with Poppyseed Dressing
Strawberry Crab Salad with Poppyseed Dressing is my version of a salad I had on a trip to Arizona. I think you'll find it an elegant addition to your recipe library.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
DRESSING
- 1/2 cupwhite sugar
- 1/2 cupextra-virgin olive oil
- 1/4 cupwhite wine vinegar
- 1/4 teaspoonpaprika
- 1/4 teaspoonWorcestershire sauce
- 1 tablespoonwhite onion (minced)
- 1 tablespoonpoppy seeds
FOR THE SALAD
- greens of choice
- thinly sliced red onion
- fresh mint and tarragon
- 1 poundasparagus spears (snapped and blanched)
- 1 poundstrawberries (cleaned, hulled, and sliced)
- 1 poundAlaskan king crab legs (snow crab is also great! )
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oven to 350º F.
- 2
Put crab legs onto a baking sheet and bake for 10 to - 25 to 30 if frozen. Cool completely. Use kitchen shears to cut the shells along the underside. Pull meat from the shell and shred into bite-sized pieces.
- 3
Combine sugar, olive oil, vinegar, paprika, Worcestershire, and onion in a small bowl or liquid measuring cup. Combine using an immersion blender until smooth. Stir in poppy seeds.
- 4
Make a base of greens and strawberries. Top with crab and drizzle with dressing.