We love coming up with new ways to serve freshly picked Dungeness Crab meat this time of year and this salad is a stunner. Perfect for picnics and pot lucks alike this salad could easily be layered in Ball jars for transport.
The dish is basically a deconstructed Vietnamese cafe sandwich without the baguette (perfect for our gluten free clients). We layer über fresh Pacific Northwest crab meat with crispy lettuces and frisée, shaved carrot and daikon, green onions and fresh cilantro. If you want to take it one step further, make a simple white fish pate and smear a bit on the bottom of the plate or bowl you are serving in.
The dressing (not shown) is as easy as whisking together Vietnamese style chili-garlic sauce with fresh lime juice, a pinch of sugar, a bit of mint chiffonade and a healthy dash of fish sauce.
Serve with a slice of lime.
You’re welcome.
