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ALL RECIPES

Dungeness Crab, Summer Tomato & Sweet Corn Salad

  • Pair with Chardonnay
Primary Ingredients

4 each heirloom tomatoes

12 each cherry tomatoes

2 ears of corn (shucked, boiled for 4.5 minutes, cooled to room temp and shaved off the cob)

2 Tablespoons of chopped toasted almonds

1 each Fresno chili, diced

6 oz Dungeness crab

2 limes

½ cup of crème Fraîche

½ teaspoon of fresh chopped cilantro

Cilantro leaves for garnish

Basil leaves for garnish

1 teaspoon of chopped chives

Salt and black pepper to taste

Extra Virgin Olive Oil (EVOO)

Primary Technique
  1. Mix together crème Fraîche, zest, and juice of 1 lime and season with salt and black pepper
  2. Mix corn, crab, Fresno chili, and chopped cilantro. Coat lightly with lime crème Fraîche (reserving some for garnish)
  3. Slice and arrange tomatoes on each plate and drizzle with Evoo and sprinkle with a little salt
  4. Spoon corn/crab mix over tomatoes
  5. Garnish plates with lime-crème Fraîche, basil leaves, cilantro leaves, chives, and toasted almonds
  6. Serve and enjoy!
crab salad
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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