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Crab and Kohlrabi Ceviche Salad
By Chef Tom Fraker

Crab and Kohlrabi Ceviche Salad


1 pound Lump Crab Meat, cooked
2 Purple Kohlrabi
2 Green Kohlrabi
½ Melissa’s Perfect Sweet Onion, peeled, thinly sliced
2 Carrots
2 Fresh Serrano Chiles
¼ cup Fresh Cilantro, chopped
8 Limes, juiced
Sea Salt, to taste
Freshly Ground Pepper, to taste


Pick through the crabmeat for any shells, discard shells, then place crabmeat in a bowl and set aside.

Peel the kohlrabi, cut into ¼ inch rounds and then quarter the rounds. Place the kohlrabi and onions in the crab bowl. Peel the carrots, cut into rounds and add to the bowl. I normally don’t peel carrots but, in this case, it makes for a nicer presentation. Remove the stem from the chiles and cut them into rounds. Add to the crab bowl. Add the cilantro, lime juice, salt and pepper and gently mix to combine. Refrigerate for 2 hours and serve.

Makes about 4-6 servings.