Arizona Crab Salad Recipe

Name: Arizona Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ginger soy vinaigrette, recipe follows; 2 hearts of palm, cut into thirds; 1/2 cup baby greens; 2 lavash crackers; 4 ounces crab salad, recipe follows; 2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream); 2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil); Fresh cilantro, for garnish; 1 wonton wrapper, fried and seasoned with Cajun powder; 1/2 cup soy or tamari sauce; 1 1/2 cups rice wine vinegar; 1 large clove garlic, diced; 1 1/2 tablespoon diced ginger; 1 large shallot, diced; 16 ounces Dungeness crabmeat, picked over for shells; 1 red pepper, diced; 1 yellow pepper, diced; 1 green pepper, diced; 1 red onion, diced; 6 tablespoons nonfat mayonnaise; 1 tablespoon crab boil seasoning; 1 tablespoon chili powder; 1 tablespoon cumin powder; 1 tablespoon curry powder; 1 tablespoon ground coriander; 3 tablespoons chopped fresh cilantro; Salt and white pepper; Ginger-Soy vinaigrette, recipe follows

Servings: persons

2 tablespoons ginger soy vinaigrette, recipe follows
2 hearts of palm, cut into thirds
1/2 cup baby greens
2 lavash crackers
4 ounces crab salad, recipe follows
2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream)
2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil)
Fresh cilantro, for garnish
1 wonton wrapper, fried and seasoned with Cajun powder
1/2 cup soy or tamari sauce
1 1/2 cups rice wine vinegar
1 large clove garlic, diced
1 1/2 tablespoon diced ginger
1 large shallot, diced
16 ounces Dungeness crabmeat, picked over for shells
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 red onion, diced
6 tablespoons nonfat mayonnaise
1 tablespoon crab boil seasoning
1 tablespoon chili powder
1 tablespoon cumin powder
1 tablespoon curry powder
1 tablespoon ground coriander
3 tablespoons chopped fresh cilantro
Salt and white pepper
Ginger-Soy vinaigrette, recipe follows

1
Toss greens with ginger soy vinaigrette.
2
On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle.
3
Place lavash cracker on top of the hearts of palm and the greens.
4
Spoon crab salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.
5
Combine garlic, ginger, and shallot in a pan and saute until caramelized.
6
Deglaze the pan with soy/tamari and vinegar, then strain.
7
Combine all ingredients in a mixing bowl and mix until the salad is fully combined.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 tablespoons ginger soy vinaigrette, recipe follows, 2 hearts of palm, cut into thirds, 1/2 cup baby greens, 2 lavash crackers, and more.

Yes, Arizona Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arizona Crab Salad

How did you like this recipe?

Frequently Asked Questions