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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins

Lark
Dungeness crab is one of the distinctive seafoods available on the Pacific Coast, ranging from central California to Alaska. This salad is crisp, cool, creamy, and succulent—perfect as a light but memorable meal. This is an earth-meets-ocean combination that I played around with while at the restaurant of the same name. The combination of mild celery and the tart, lightly sweet apple play very nicely with the crab.

Makes 4 servings

Posted by Search Press Published See Search Press's 219 projects » © 2019 John Sundstrom / Sasquatch Books · Reproduced with permission. · Lark by John Sundstrom, published by Sasquatch (£20.00)
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  • Step 1

    To make the apple mayonnaise, in a medium bowl, whisk the egg yolks and lemon juice for 2 to 3 minutes, or until pale yellow and thickened. While whisking, slowly drizzle in the canola oil until it’s emulsified and fully incorporated. Season to taste with salt and pepper. Fold the apple and celery into the mayonnaise and adjust seasoning to taste.

  • Step 2

    To make the crab salad, in a medium bowl, combine the crabmeat and chives. Add 1⁄2 cup apple mayonnaise and mix gently. Season to taste with salt and pepper.

  • Step 3

    To serve, swipe each plate with a dollop of apple mayonnaise. Place a mound of the crab salad on the plate. Top with the julienned apple and celery leaves.

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