Peeky Toe Crabmeat and Hearts of Palm Salad on Mach

Name: Peeky Toe Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 honey tangerines, peeled with pith removed; 2 tablespoons fresh tangerine juice; 2 teaspoons Champagne vinegar; 1 teaspoon fresh lemon juice; 1/2 teaspoon finely grated tangerine peel; 1/3 cup vegetable oil; Salt; Freshly ground black pepper; 1 pound peeky toe crabmeat, or lump crabmeat, picked over for cartilage and shells; 3 tablespoons chopped chives; 2 teaspoons chopped fresh chervil; 1 (14-ounce) jar hearts of palm, drained and cut on the bias into 3/4-inch pieces; 6 cups mache or baby spinach, rinsed and spun dry; Edible flowers, such as nasturtium, garnish

Servings: persons

2 honey tangerines, peeled with pith removed
2 tablespoons fresh tangerine juice
2 teaspoons Champagne vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated tangerine peel
1/3 cup vegetable oil
Salt
Freshly ground black pepper
1 pound peeky toe crabmeat, or lump crabmeat, picked over for cartilage and shells
3 tablespoons chopped chives
2 teaspoons chopped fresh chervil
1 (14-ounce) jar hearts of palm, drained and cut on the bias into 3/4-inch pieces
6 cups mache or baby spinach, rinsed and spun dry
Edible flowers, such as nasturtium, garnish

1
Over a bowl, segment the tangerines, catching any juice for the vinaigrette.
2
Place the segments in a medium bowl.
3
In a small bowl, combine the tangerine juice, Champagne vinegar, lemon juice, and peel.
4
Whisking, add the oil in a steady stream until emulsified.
5
Season, to taste, with salt and pepper.
6
In a medium bowl, combine the crabmeat, chives, and chervil.
7
Add enough vinaigrette to lightly coat and toss gently.
8
Add the hearts of palm to the bowl with the tangerine segments.
9
Add enough vinaigrette to lightly coat and toss well.
10
Divide the mache among 4 plates.
11
Place the crabmeat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges.
12
Garnish with the flowers and lightly drizzle the greens with the vinaigrette.
13
Serve immediately.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 honey tangerines, peeled with pith removed, 2 tablespoons fresh tangerine juice, 2 teaspoons Champagne vinegar, 1 teaspoon fresh lemon juice, and more.

Yes, Peeky Toe Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette 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.

That's it — enjoy your meal!

Peeky Toe Crabmeat and Hearts of Palm Salad on Mache with Tangerine Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions