American

Strawberry Crab Salad with Poppyseed Dressing

Name: Strawberry Crab Salad with Poppyseed Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar; 1/2 cup extra-virgin olive oil; 1/4 cup white wine vinegar; 1/4 teaspoon paprika; 1/4 teaspoon Worcestershire sauce; 1 tablespoon white onion (minced); 1 tablespoon poppy seeds; greens of choice; thinly sliced red onion; fresh mint and tarragon; 1 pound asparagus spears (snapped and blanched); 1 pound strawberries (cleaned, hulled, and sliced); 1 pound Alaskan king crab legs (snow crab is also great! )

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

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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! )

Instructions

1
Heat oven to 350º F.
2
Put crab legs onto a baking sheet and bake for 10 to 12 minutes - 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.

Nutrition (per serving)

685

Calories

107g

Protein

24g

Carbs

16g

Fat

Fiber

4749mg

Sodium