ADVERTISEMENT

Dungeness Crab with Okanagan Apricot, Radish and Nasturtium Salad

Dungeness Crab with Okanagan Apricot, Radish and Nasturtium Salad
Yields
4 servings

Courtesy of Chef David Hawksworth of Hawksworth Restaurant.

ADVERTISEMENT

ingredients

300
g Dungeness crab, picked meat, sourced fresh
80
g crème fraiche
15
g chives, minced
30
g lemon juice, freshly squeezed
4
g salt
4
ripe apricots
4
lipstick radishes or Easter egg radishes
20
leaves nasturtium (if unavailable, watercress leaves)
60
g Castelventrano olive oil or a high-quality buttery olive oil
5
g kosher salt
ADVERTISEMENT

directions

Step 1

Source Dungeness crab from a reliable source already picked from shell. Crab should be delicate, sweet, and fresh, no fishy odour or taste. We get ours from Lobster Man on Granville Island.

Step 2

Source fresh, ripe apricots, split them in half and remove pit.

Step 3

On a high heat grill brush halved apricots with olive oil and season with a little bit of kosher salt. Grill both sides of apricot for 30 seconds per side, to impart a nice charred flavour and leave gill marks on the fruit. Cut length wise into quarters and reserve.

Step 4

Using a mandolin, shave washed heirloom radish very thin (transparent) and place in ice water until ready to plate.

Step 5

In a mixing bowl combine crab meat, crème fraiche, chive, and mix to combine. Adjust seasoning to desired taste using lemon juice and salt.

Step 6

Place crab mix in a neat pile in the centre of a plate or rimless bowl.

Step 7

Neatly arrange grilled apricot, shaved radish and nasturtium leaves around the crab.

Step 8

Drizzle each salad with your chosen olive oil.

Step 9

Enjoy.

Rate Recipe

My rating for Dungeness Crab with Okanagan Apricot, Radish and Nasturtium Salad
ADVERTISEMENT