Dungeness Crab and Asian Pear Salad


A Perfect Match – Dungeness Crab and Asian Pear Salad with Sauvignon BlancBy Chef Mark Dommen of One Market Restaurant in San Francisco

Serves: 4

Ingredients:

  • 2 each Asian pears
  • 1 each sprig mint, about 10 leaves
  • 1 each scallion
  • 1 ½ tablespoons lemon olive oil
  • 1 each lemon, juiced
  • to taste sea salt
  • pinch cayenne pepper
  • 8 ounces cleaned dungeness crab meat
  • 8 each dungeness crab legs
  • 2 each French breakfast radish
  • 2 ounces maché
  • 1 tablespoon basil oil, or substitute mild extra virgin olive oil
  • 4 tablespoons Straus organic yogurt
  • to garnish small mint leaves

Procedure:

  1. Peel the Asian pears and cut them into a julienne using a Japanese mandolin with the medium teeth, or into long strips, each approximately 1/8 inch by 1/8 inch.
  2. Place the pears into a mixing bowl and add 1 tablespoon of lemon olive oil, 1 tablespoon of lemon juice, a pinch of cayenne pepper and sea salt to taste. Mix well and allow the flavors to meld.
  3. In the meantime, remove the mint leaves from the sprig; saving the very small leaves for garnish and cut the large mint leaves into a chiffonade.
  4. Finely dice the scallions and mix the mint and scallion into the Asian pear salad.
  5. In a separate bowl add the cleaned crabmeat, keeping the legs separate, and dress the meat with the remaining lemon juice and lemon olive oil. Mix well and reserve.
  6. Clean the radishes and cut them into a fine julienne.
  7. Wash the maché and dry in a salad spinner. Toss with a couple drops of lemon oil and lemon juice
  8. To plate the salad, place a tablespoon of yogurt in the center of four plates. Streak the yogurt in an artistic manner across the plate.
  9. Next, place four ring molds on top of the yogurt and divide the pear mixture between the ring molds and press with even pressure.
  10. Divide the crabmeat among the four ring molds press to compact the mixture in the ring.
  11. Carefully remove the rings; the Asian pear and crab should hold its shape.
  12. Top each salad with two pieces of leg meat and garnish the salad with the julienne radish.
  13. Place the maché on the plate in an artistic manner.
  14. Finish by drizzling with basil oil or a mild extra virgin olive oil and placing the small mint leaves around the plate.
  15. Serve with a chilled glass of Sauvignon Blanc.

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