Another MasterChef challenge had us prepare either canned or live Dungeness crab. I was one of the lucky few that received the live crab. I’ve eaten a lot of crab, living on the east coast, but this was probably the largest and most expensive crab that I’ve had the pleasure of meeting. I was actually relaxed on this challenge! A great crab speaks for itself. No need to dress it up in spices, and hide it’s inherent flavors. Just accompany it with great partners.
Immediately, I thought of a light summer dish. A great crab salad! Simple, but bursting with flavor. So, I boiled the crab, grabbed some corn, radicchio, shallot, and frisee. I grilled the radicchio, fire roasted the corn and shallot, then sauteed them all for a brief minute in lemon zest.
I used the outer leaves of the radicchio to form a bowl, placed veggies inside, drizzled a bit of lemon vinaigrette that I made over them, then topped the salad with the unseasoned crab meat.
Easy, tasty, and great on a hot summer day!
* I used pea shoots in this recreation. They’re actually as tasty as the frisee.