Dungeness crabs are named for a town in Washington state. The crabs are caught off the shores of Washington and Alaska. The crab meat's sweet taste is accentuated by a curry infused mayonnaise in this recipe for Dungeness crab salad. Sliced apples and toasted almonds are added for crunch and complexity of flavor. The crab meat can be purchased in vacuum sealed packages in most supermarkets.
Instructions
1. Whip the in a small, chilled bowl until peaks form. Combine the curry and mayonnaise in another small bowl. Stir in the whipping cream to make the mayonnaise more airy in texture.
2. Combine the lettuce and watercress in a large bowl by tossing them together. Add in mayonnaise mixture by the tablespoon slowly, stirring to lightly coat the greens. Set remaining mayonnaise mixture to the side. Transfer the salad greens onto a serving platter.
3. Combine the crab and the apple in the bowl the salad greens were in. Stir in remaining mayonnaise mixture, checking for taste and stopping when you like the balance. There may be some of the mixture left over.
4. Scoop the crab mixture into the center of the greens on the plate and garnish with almonds.
Tags: mayonnaise mixture, crab meat, remaining mayonnaise, remaining mayonnaise mixture, salad greens, whipping cream