Dungeness Crab Salad with Frisee and Spiced Lime Curd

Dungeness Crab Salad with
Frisee and Spiced Lime Curd

Ingredients (Serves 4)

• 1 Dungeness crab, approx. 1 kg (2 lbs)
• 30 mL (2 tbsp) mayonnaise
• 5 mL (1 tsp) Dijon mustard
• 15 mL (1 tbsp) chopped green onions
• 5 mL (1 tsp) chopped fresh cilantro

Lime Curd

• 3 egg yolks, from extra large eggs
• 80 mL (1/3 cup) granulated sugar
• 80 mL (1/3 cup) fresh lime juice zest from one whole lime
• 5 mL (1 tsp) cayenne pepper
• 50 mL (1/4 cup) unsalted butter
• 500 mL (2 cups) frisee salad greens lightly dressed with olive oil
• 2 hard-boiled eggs, sliced

Crab Salad

Plunge the crab into boiling salted water and cook for at least 10 minutes. Remove and shock in ice water. Drain well. Remove the top shell of the crab and clean out the gills and entrails. Rinse well. Crack the crab, remove the meat from its legs and body and gently break up the meat. In a mixing bowl, toss the crabmeat with mayonnaise, mustard, green onions and cilantro. Cover and refrigerate.

Lime Curd

Combine the egg yolks and sugar in a large stainless steel bowl. Add the lime juice, lime zest and cayenne pepper. Rest the bowl over a pot of simmering water to create a double boiler. (The bowl should be larger than the pot, and the water level should be such that the bowl never touches the water.) Cook the mixture, stirring constantly, until the mixture thickens. Whisk in the butter to stabilize. Cover and refrigerate. The curd can be kept refrigerated for up to 1 to 2 weeks.

To Assemble

Divide frisee onto four plates. Top each with a portion of crab salad and garnish with a dollop of lime curd and egg slices.

Courtesy of Robert Clark, Executive Chef - C, Raincity Grill and NU Restaurants Vancouver, B.C. Copyright 2006