Crab Salad
Prep time 10 min | Cook time: 10 min | Total 20 min | Serves 6
Ingredients:
Crab Salad
1/4 lb. cooked and picked Dungeness Crab
2 Tsp extra virgin olive oil
1 Tsp Champagne vinegar
1 Tsp diced Tarragon
1 Tsp diced Parsley
1 Tsp diced Chives
1 Tsp diced Shallots
1 1/2 Tsp Creme fraiche
1 Tsp Lemon zest
Salt and Pepper to taste
Adobo Aioli
2 egg yokes
4 Chipotle peppers in adobo sauce
Juice of one lemon
5 cloves of roasted garlic
1/4 Tsp Kosher salt
1/4 Tsp Pepper
1/4 Tsp Cumin
DIRECTIONS
For the Aioli
In a food processor or blender, add all AIOLI ingredients except the oil. Pulse until smooth. Turn off, scrape down sides, turn back on, and drizzle in olive oil until thick (about 20-30 seconds). Taste and adjust seasoning if needed. Refrigerate for later.
For the Crab Salad
In a small stainless steel bowl add 2 Tsp of oil and 1 Tsp of champagne vinegar. Whisk until emulsified. Add all other SALAD ingredients, mix gently.
To plate
Use the back of a spoon to swish a Tsp of aioli across the center of a plate. Use a 1/3 cup measuring cup to measure and pack crab mix into a disk. Place over aioli, and garnish with sunflower seeds and microgreens.