Dungeness Crab Salad

Name: Dungeness Crab Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams mixed carrots, such as nantes and purple; 10 servings coarse salt; 10 servings coarse salt and freshly ground pepper; 1 fennel bulb, trimmed and cored; 118 milliliters finely chopped fresh cilantro, plus more for garnish; 5 fresh mint leaves, finely chopped, plus more for garnish; 1 jalapeno chile, halved, seeded, and thinly sliced; 79 milliliters fresh lime juice (from 4 limes); 177 milliliters prepared or picked fresh dungeness crabmeat (from 1 to 2 dungeness crabs, about 1 1/2 pounds each) or lump crabmeat; 118 milliliters extra-virgin olive oil; 85 grams watermelon radish or regular radishes, peeled; 1 rutabaga, peeled; 1 bunch baby tokyo or regular turnips, peeled if needed

If 92 cents per serving falls in your budget, Dungeness Crab Salad might be an excellent gluten free, dairy free, and primal recipe to try. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 143 calories. This recipe serves 10. If you have olive oil, rutabaga, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Ingredients

Servings:

454grams

mixed carrots, such as nantes and purple 10servings

coarse salt 10servings

coarse salt and freshly ground pepper 1

fennel bulb, trimmed and cored 118milliliters

finely chopped fresh cilantro, plus more for garnish 5

fresh mint leaves, finely chopped, plus more for garnish 1

jalapeno chile, halved, seeded, and thinly sliced 79milliliters

fresh lime juice (from 4 limes)177milliliters

prepared or picked fresh dungeness crabmeat (from 1 to 2 dungeness crabs, about 1 1/2 pounds each) or lump crabmeat 118milliliters

extra-virgin olive oil 85grams

watermelon radish or regular radishes, peeled 1

rutabaga, peeled 1bunch

baby tokyo or regular turnips, peeled if needed

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.