Strawberry Crab Salad with Poppyseed Dressing
Sweet, juicy strawberries nestle alongside tender crab meat in this unexpectedly perfect pairing that tastes like summer on a plate. The tangy poppyseed dressing brings everything together with just the right balance of brightness and richness.
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.