Truffle Crab Salad Recipe

Prepare crab

Gently pick through the lump crabmeat to remove any shells. Place crab in a bowl and gently flake large lumps into bite-sized pieces, keeping them as intact as possible for texture.

Prepare avocado

Halve, pit and peel the avocado. Cut into 1/2-inch dice and immediately toss with about 1 teaspoon lemon juice (from the lemon wedges) to prevent browning. Reserve.

Assemble greens

Place the mixed salad greens in a large shallow bowl or on individual plates. Scatter halved cherry tomatoes evenly around the greens. If using microgreens/herbs, reserve for garnish.

Make spicy mayo

In a small bowl, whisk together the mayonnaise, Sriracha, 1 tablespoon lemon juice, toasted sesame oil, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust heat or acidity: add up to 1/2 tablespoon more Sriracha for more heat or a splash more lemon for brightness.

Reserve about 2 tablespoons of the spicy mayonnaise for drizzling over the plated salad. Gently fold the remaining spicy mayonnaise into the crabmeat — use just enough to lightly coat the crab (about 2 to 3 tablespoons) so the crab remains flaky and not heavy.

Emulsify dressing

In a small jar or bowl, combine the extra-virgin olive oil, white truffle oil, champagne vinegar, Dijon mustard, minced shallot, honey, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Whisk vigorously or shake in a lidded jar until the dressing is well emulsified and slightly thickened. Taste and adjust: add a little more truffle oil for stronger aroma (up to 3/4 tbs) or more vinegar if it needs brightness.

Reserve about 1 tablespoon of this dressing to toss with the salad greens and to lightly dress the avocado before plating; keep the rest to finish the dish.

Dress the greens: drizzle approximately 1 tablespoon of the white truffle dressing over the mixed greens and gently toss to coat evenly. Arrange greens on plates or a shallow serving bowl.

Add avocado and crab: distribute the lemon-tossed avocado over the dressed greens. Spoon the dressed crabmeat in small mounds on top of the avocado and greens, arranging for an attractive presentation.

Finish with sauces and seasonings: Using a small spoon or squeeze bottle, drizzle the reserved spicy mayonnaise in thin lines or dots over the crab. Then lightly drizzle 1 to 2 teaspoons of the remaining white truffle dressing over the crab and around the plate for aroma. Sprinkle lemon zest and a pinch of flaky sea salt over the crab and avocado. If desired, scatter toasted sesame seeds and microgreens/herbs for color and texture.

Serve: add lemon wedges alongside the plates. Serve immediately so the truffle aroma and textures are at their best.