If you’re lucky enough to live in the Pacific Northwest, as I do, you likely have ready access to fresh crab. It’s always a good idea to check to see where your crab spent his last days of freedom, however.
According to SeaChoice.org, Dungeness crab is a “Best Choice” when trap-caught from Canada or the US (CA, OR, WA). “This green-listed seafood choice is ocean-friendly as Dungeness crab are relatively fast-growing and they mature at a young age. And by using traps or pots as fishing gear, there is little habitat damage or bycatch with this fishery.” Dungeness crab from Alaska, however, is listed as yellow, with some concerns about its sustainability.
This salad has great contrasts in flavours and textures. Just make sure to get those goat cheese medallions popped on the top quickly and serve it right away. The grapefruit vinaigrette was an experiment, but I thought it turned out well and the leftovers were even better the next day.
- 1 small shallot, finely chopped
- 3/4 cup olive oil
- 1/4 cup Champagne vinegar or white wine vinegar
- 5 Tbsp. fresh squeezed grapefruit juice
- 1 tsp. finely grated grapefruit zest (from an organic grapefruit)
- salt, freshly ground pepper
- 6 cups mixed salad greens, washed and dried
- 2 cups fresh cleaned crab meat
- 2 pink grapefruit, peeled and sectioned
- 6 warm baked goat cheese medallions
- Micro greens for garnish
Goat Cheese Medallions
Makes 14 medallions (2 extra –for leftovers 🙂 )
- 1 7-inch soft goat cheese log
- 1/4 cup extra virgin olive oil
- 1/4 cup fine bread crumbs or finely ground panko crumbs
- 1/4 cup toasted ground hazelnuts or almonds
- 1/2 tsp. ground pepper
- Preheat oven to 400 degrees F. Cut the goat cheese into 1/2-inch slices. The easiest way to do this neatly is to use unwaxed, unflavoured dental floss. (It’s even easier to buy pre-formed medallions at Costco.) Put the olive oil in a small bowl and the crumbs and pepper mix in another. Dip the cheese slices into the oil, coating both sides, then into the crumb mixture, patting the mixture into the goat cheese slices so that they are completely covered. The medallions can be refrigerated at this point overnight.
- Place on a non-stick or lightly oiled baking sheet and bake for 5-6 minutes until the cheese has softened slightly and is warm.
- Mix all vinaigrette ingredients with a whisk or immersion blender and let stand to allow flavours to blend while assembling the salad.
- Prepare goat cheese medallions (see above) and heat in the oven.
- Arrange salad greens on individual plates, top with crab meat, grapefruit sections, warm goat cheese medallions and garnish with micro greens. Serve immediately while cheese is still warm.