Crab Salad from Oregon Hazelnut Commission Recipe

Name: Crab Salad from Oregon Hazelnut Commission
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups green leaf lettuce, torn into small pieces; 3 cups red leaf lettuce, torn into small pieces; 1 cup curly endive lettuce, torn into small pieces; ½ cup radicchio, torn into small pieces; 3 hard-boiled eggs (optional); ¼ cup hazelnuts, roasted and chopped fine; 2 dungeness crabs, cooked and picked; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon white pepper; ⅛ teaspoon fresh nutmeg, grated; 1 tablespoon brandy (fruit brandy is suggested); 2 tablespoons fresh tarragon, finely chopped; 6 tablespoons hazelnut oil

Servings: persons

3 cups green leaf lettuce, torn into small pieces
3 cups red leaf lettuce, torn into small pieces
1 cup curly endive lettuce, torn into small pieces
½ cup radicchio, torn into small pieces
3 hard-boiled eggs (optional)
¼ cup hazelnuts, roasted and chopped fine
2 dungeness crabs, cooked and picked
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon fresh nutmeg, grated
1 tablespoon brandy (fruit brandy is suggested)
2 tablespoons fresh tarragon, finely chopped
6 tablespoons hazelnut oil

1
In a large bowl, combine the vinegar, mustard, salt,and pepper.
2
Beat with wire whisk.
3
Add the nutmeg and brandy.
4
Beat well for one minute.
5
Very slowly, add the oil in tiny droplets, beating constantly with the whisk.
6
Taste for seasoning.
7
Just before serving, add the greens to the dressing.Toss gently to coat the greens.
8
Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
9
Decorate each plate with 1/2 boiled egg, thinly sliced (if using).

320

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.

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

You need 15 ingredients. The key ingredients include: 3 cups green leaf lettuce, torn into small pieces, 3 cups red leaf lettuce, torn into small pieces, 1 cup curly endive lettuce, torn into small pieces, ½ cup radicchio, torn into small pieces, and more.

Yes, Crab Salad from Oregon Hazelnut Commission 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.

Crab Salad from Oregon Hazelnut Commission

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