Dungeness crab, roasted beet, orange and avocado
Executive Chef Ashley HosmerShadowbrook Restaurant
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1 lb. fresh Dungeness crabmeat
1 small red onion, julienned
2 tbsp. extra virgin olive oil, plus extra for drizzling on salad
1 bunch fresh chives, finely chopped, plus extra for garnish
1 bunch fresh chervil, finely chopped
Salt and fresh cracked pepper, to taste
3 bunches baby red or gold beets, roasted, peeled and sliced
3 avocados, sliced
3 oranges, peeled and sliced into rounds
2 bulbs fennel, roasted and thinly sliced
Carefully place crabmeat into a mixing bowl, trying not to break it up too much. Add onion, 2 tbsp. olive oil, chives and chervil. Season with salt and pepper. Toss lightly. Chill.
On a serving platter, arrange beets, avocados, oranges and fennel, leaving room in the center of the platter for the crab. Drizzle with olive oil and sherry vinegar and season with salt and pepper. Just before serving, place crab mixture in the center and garnish with a few snipped chives.
Because of her interest in locally grown products, Hosmer uses beets from Watsonville and avocados from San Juan Bautista in this recipe.
Serves 4 to 6