Friday, August 19, 2011

Dungeness Crab Salad

It's Friday and that usually means seafood in some form around here.  Growing up, we usually had seafood on Saturday.  That was because we were "inlanders" and the local fish markets had the freshest fish on Saturday.  Mother went to the farmer's market and the fish market on Saturday morning for as long as I can remember.  We girls were never allowed to go because it wasn't in a "good" area.  Today that same area in my home town is a destination.  The derelict buildings around the market have been renovated into shops, galleries and restaurants.  The farmer's market is still there--a permanent one and one of the oldest in the country.

I don't think those fish markets sold Dungeness crabs.  If they did, one never arrived at our table.

These large crustaceans (7 to 9 inches across the body span) live in the eelgrass beds and water bottoms along the west coast of North America.  Their shells are very hard.  Their meat is sweet and pleasant.  I had my very first one in....Lubbock, Texas!  A friend's mother came from San Francisco at Christmas toting a few of these beauties (already steamed and in a frozen state) on the plane.  Our families had dinner together and a crab appetizer started the meal.  I've managed to have Dungeness crab in some form on every trip to the bay area since.

This salad was right here at home thanks to Costco's Friday and Saturday seafood market.

Dungeness Crab Salad

1 large steamed Dungeness crab with meat removed in various sized pieces

2 Tbsp white wine or white balsamic vinegar
1 Tbsp fresh lime juice
zest of one lime
2 tsp honey
1/2 c. vegetable oil
Salt and pepper to taste

Whisk the dressing ingredients together until well blended.  Pour over crab and serve on a bed of fresh lettuce greens.