Warm salad of salicornia, asparagus, and crab


by: Cooking Granny

Well known in the Pacific Northwest, Dungeness crabs make a terrific crab salad.


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serves: 4

1 (2 1/2-3 lb/1.25-1.35 kg) cooked crab

12 oz (350 g) thin asparagus

8 oz (225 g) salicornia (picked over and washed)

1/4 clove garlic (minced)

2 tablespoons extra virgin olive oil (plus extra for serving)

2 teaspoons lemon juice

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground black pepper

Maldon sea salt flakes

A few Parmesan shavings, for garnish

Nutrition Facts
Warm salad of salicornia, asparagus, and crab

Servings Per Recipe: 4

Amount per Serving

Calories: 835

  • Total Fat: 14.8 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 475 mg
  • Sodium: 2367.2 mg
  • Total Carbs: 27.6 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 10.2 g
  • Protein: 142.2 g

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1.  Put the crab back-shell down on a board and break off the claws.

2.  Break off the legs, taking care to remove the knuckle joint too.

3.  Lift up and break off the tail flap.

4.  Push the blade of a large knife between the body and the back shell and twist the blade to release it.

5.  Place your thumbs on either side of the body section and press firmly upward until it comes away.

6.  Pull the feathery-looking gills, known as the "dead man's fingers", off the body and discard.

7.  Scoop out any brown meat from the center of the body section using a teaspoon and keep it separate from the white meat.

8.  Cut the body section in half using 2 large knife.

9.  Remove the white meat from all the little channels using a crab pick.

10.  When all the meat has been removed you should be left with a hollow and much lighter piece of shell.

11.  Crack the shell of the claws with the back of a knife and remove the meat. Remove the thin piece of bone concealed within the meat of the pincers. Break the shell of the legs with crackers and hook out the white meat with the crab pick.

12.  Put the back shell on a board with the eyes and mouth facing you. Press on the little piece of shell located just behind the eyes until it snaps. Lift out and discard the mouth piece and stomach sac.

13.  Scoop out any brown meat (this is sometimes quite wet and more solid) from the back shell using a spoon and add it to that from the body.

14.  Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus spears in half. Break off and discard the woody ends of the salicornia and break the rest into 1-inch (2.5-cm) pieces.

15.  Bring a pan of water to a boil. Add the salicornia and asparagus, and cook for 1 minute. Drain and refresh under cold water to stop them cooking and help set the color. Drain well once more, then tip into a bowl. Add the garlic, olive oil, and lemon juice, toss together lightly, and season to taste, if necessary.

16.  Divide the asparagus and salicornia among four plates and arrange the crabmeat over the top. Sprinkle with the chopped parsley, drizzle on a little more olive oil, and season with a few sea salt flakes. Scatter on some Parmesan shavings and serve.

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