Dungeness Crab fresh out of the Pacific Ocean in a Thai style salad. Fresh mango, cucumber, basil, cilantro, mint, avocado, carrots, green onions, and mixed greens. For the dressing I blended pineapple, jalapeño, mint and lime.
No oils, no dairy, no gluten. Paleo. Local.
- 2 or 3 fresh whole Dungeness Crabs
- 2 mangos
- 1 or 2 cucumber
- 1/2 cup basil
- 1/4 cup cilantro
- 1/2 cup mint
- 3 scallions, green parts only
- 3 carrots, finely julienned
- 1/2 pineapple cut and blended
- 1/4 cup fresh lime juice
- Mixed greens or 2 bunches of watercress
- 1/2 cup fish sauce
Start with the carrots since they will need to marinate for about an hour. Chop or julienne. Mix the fish sause and sriracha in a bowl and add carrots. Set aside and get to the dressing next.
In a VitaMix blend the pineapple, 2 tablespoons of fresh mint and the fresh lime juice. Place this mix into a bowl and add the scallions (green onions) and fish sauce.
Place this in the fridge to settle.
After cooking your crab for about 10 minutes, clean it. If you need instructions on how to do this, please check out How to Cook and Clean a Crab.
Chop the greens and the mango and mix in a very large bowl.
Now you can drain the carrots from their bath and place them in the bowl of mixed greens. NOTE: Toss the carrot bath mix. You do not need or want that in your salad.
Drizzle the pineapple dressing on the mixed greens and toss until evenly distributed.
Do not add the crab to this large mixing bowl. Plate the mixed greens and top with fresh crab.
Garnish with the avocado and left over cucumber and serve cold.