Chilled Dungeness Crab Salad Recipe
Thai Pineapple “Curry”, Avocado, Pickled Hijiki and Cucumber Granita
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Cucumber Granita
Grate the cucumber and sprinkle with salt. Let it sit for 10 minutes to release moisture. Squeeze out excess water, then blend with a little lime juice. Pour into a shallow dish and freeze for 1-2 hours until firm. Scrape with a fork to create granita.
Prepare the Pickled Hijiki
Soak hijiki seaweed in water for 10 minutes. Drain and rinse. Combine with rice vinegar, a pinch of sugar, and a dash of salt. Let marinate for at least 30 minutes.
Make the Thai Pineapple Curry Dressing
Blend fresh pineapple, coconut milk, lime juice, fish sauce, and red curry paste until smooth. Adjust seasoning with salt and pepper.
Assemble the Salad
In a large bowl, combine Dungeness crab meat, diced avocado, and chopped cilantro. Toss gently with the pineapple curry dressing. Season with salt and pepper to taste.