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Appetizer
4 servings
10 minutes
0 minutes
Chef Philip Mihalski
8 ounces Dungeness crab meat, cleaned
1 organic apple, use Braeburn Apples, peeled, cored, and diced small
¼ cup red radish, cut julienne
2 tablespoons mayonnaise
1½ teaspoons lemon juice
1 teaspoon chives, chopped
½ cup olive oil
Salt and pepper to taste
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. Serve.
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