Deviled Crab Meat and Chicory Salad With Egg Dressing Recipe

Name: Deviled Crab Meat and Chicory Salad With Egg Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy cream; 3 large eggs yolks; 2 tablespoons white wine vinegar; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon dry mustard; 1/2 teaspoon salt; Pinch of cayenne pepper; Black pepper, to taste; 1 tablespoon fruity extra virgin olive oil; 8 ounces mixed salad greens like treviso, radicchio, Belgian endive and curly endive (frisee), cut in 1-inch ribbons; 1/2 cup thinly sliced celery and leaves, from inner tender stalks; 1 pound fresh jumbo lump crab meat; 2 tablespoons snipped chives; 1 small Meyer lemon, cut in very thin slices, then half-moons, optional

Servings: persons

1/2 cup heavy cream
3 large eggs yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of cayenne pepper
Black pepper, to taste
1 tablespoon fruity extra virgin olive oil
8 ounces mixed salad greens like treviso, radicchio, Belgian endive and curly endive (frisee), cut in 1-inch ribbons
1/2 cup thinly sliced celery and leaves, from inner tender stalks
1 pound fresh jumbo lump crab meat
2 tablespoons snipped chives
1 small Meyer lemon, cut in very thin slices, then half-moons, optional

1
Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat.
2
Take off the heat.
3
In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk.
4
Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
5
Place the mixing bowl in a pan of simmering water (or use a double boiler).
6
Whisking constantly, add the hot cream in a slow stream.
7
Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
8
Remove the sauce from the heat and whisk in the olive oil.
9
Transfer to a chilled container and refrigerate.
10
The dressing will thicken a bit more when cold.
11
Can be made a day in advance.
12
To make the salad, put the chicories or salad greens and celery in a large salad bowl.
13
Sprinkle with a little salt and dress with about 2 tablespoons of the dressing.
14
Mix the remaining dressing with the crab meat, folding gently to incorporate.
15
To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat.
16
Garnish with chives and thin slices of Meyer lemon if desired.

258

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: 1/2 cup heavy cream, 3 large eggs yolks, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, and more.

Yes, Deviled Crab Meat and Chicory Salad With Egg Dressing 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.

Deviled Crab Meat and Chicory Salad With Egg Dressing

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