We bought two California King Crabs live right off the boat from Fresh Fish Fanatics at the Channel Islands Farmers’ Market. We served one of them boiled with red potatoes like we did last year. Then, we saved the meat from the other one to make this wonderful salad. John made homemade Louie Dressing from Michele Anna Jordan’s new book Vinaigrettes & Other Dressings and it was incredible. Although California King Crab season is coming to a close, you can make this salad with any fresh crab meat. This is truly a Farmers’ Market meal.
Hard-boil and cool as many eggs as you like – we used 1/2 for each salad
Steam one small bunch Asparagus, strain, and cool.
Line plates with Spring Greens
Scatter with 5 Green Onions, finely sliced
Center 1/2 Avocado, peeled and seeded in the center of the lettuce
Pile about 1 cup fresh Crab Meat into the avocado
Cut hard-boiled Egg into quarters and place one piece on either side of Avocado
Split bunch of Asparagus into quarters and place along side the hard-boiled Egg pieces
Cut one large tomato into eight wedges and place on outer edge of plate
Cut one Lemon into quarters and place one wedge at the top and bottom of the Avocado
Scatter Capers over the top of the salads
Serve with Louie Dressing and French Bread.
|Passion Flower blooming in our garden!|