Dungeness Crab Salad with Braeburn Apples and Red Radishes
By Chef Philip Mihalski

8 ounces Dungeness Crab Meat cleaned
1 Organic Apples use Braeburn Apples peeled cored and diced small
1/4 cup Red Radish cut julienne
2 tablespoons Mayonnaise
1 1/2 teaspoons Lemon Juice
1 teaspoon Chives chopped
1/2 cup Olive Oil
Salt and Pepper to taste
Garnish Mixed Herbs Frisée or another green of your choice

Combine ingredients and season with salt and pepper to taste.

Add additional lemon juice if needed.

Arrange salad in the center of four plates (pressing crab into a 3 inch ring mold makes an attractive plate).

Dress greens for garnish with olive oil, salt and pepper.

Arrange on top of crab.