Dungeness Crab and Winter Citrus Salad

Name: Dungeness Crab and Winter Citrus Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams About daikon sprouts, root ends trimmed, rinsed and drained; 532 milliliters pound shelled cooked Dungeness crab (about; 473 milliliters fat-skimmed chicken broth; 2 or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total); 79 milliliters About sliced pickled ginger; 227 grams red bell pepper , rinsed, stemmed, seeded, and finely chopped; 6 Tbsps rice vinegar; 1 Tbsp sugar; 6 servings Sesame Cream Dressing; 237 milliliters long-grain white rice

Dungeness Crab and Winter Citrus Salad is a gluten free, dairy free, and fodmap friendly main course. This recipe makes 6 servings with 256 calories, 16g of protein, and 3g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. If you have ruby grapefruit, fat-skimmed chicken broth, rice vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 1 1/2- to 2-quart pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook until liquid is absorbed and rice is just tender to bite, about 20 minutes.

Ingredients you will need

Broth

Rice

Equipment you will use

Frying Pan

Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoon it at once into bowl; mix with a fork.

Ingredients you will need

Rice Vinegar

Sugar

Rice

Equipment you will use

Bowl

Let stand until lukewarm or cooler, about 30 minutes. Sliver 1/3 cup pickled ginger and add, along with bell pepper, to rice mixture. Stir with a fork to loosen rice grains and mix.

Ingredients you will need

Pickled Ginger

Bell Pepper

Grains

Rice

As rice mixture cools, with a sharp knife, cut peel and outer membrane from grapefruit, then cut between segments and inner membranes to release fruit; drop into a bowl. Discard peel and membranes. Sort through crab and remove and discard any bits of shell.

Ingredients you will need

Grapefruit

Fruit

Crab

Rice

Equipment you will use

Knife

Bowl

Mound rice mixture equally on dinner plates; top with crab and grapefruit segments. Spoon juice from grapefruit segments and the Sesame Cream Dressing evenly over salads; garnish with daikon sprouts and pickled ginger slices.

Ingredients you will need

Daikon Sprouts

Pickled Ginger

Grapefruit

Sesame Seeds

Cream

Juice

Crab

Rice

Equipment

Frying Pan

Bowl

Knife

Ingredients

Servings:

227grams

About daikon sprouts, root ends trimmed, rinsed and drained 532milliliters

pound shelled cooked Dungeness crab (about 473milliliters

fat-skimmed chicken broth 2

or 3 ruby grapefruit (2 to 3 lb. total) or 4 to 6 blood oranges (1 1/2 to 2 1/4 lb. total)79milliliters

About sliced pickled ginger 227grams

red bell pepper , rinsed, stemmed, seeded, and finely chopped 6Tbsps

rice vinegar 1Tbsp

sugar 6servings

Sesame Cream Dressing 237milliliters

long-grain white rice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.