Dungeness Crab And Winter Citrus Salad Recipe

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Servings: 4


Cost per serving $4.16 view details
  • 1 c. long-grain white rice
  • 2 c. fat-skimmed chicken broth
  • 6 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1/3 c. sliced pickled ginger - (about)
  • 1 x red bell pepper - (8 ounce) rinsed, stemmed, seeded, and finely minced
  • 2 x ruby grapefruit - (to 3) (2 to 3 lbs total) (or possibly 4 to 6 blood oranges [1 1/2 to 2 1/4 lbs total])
  • 1 lb shelled cooked Dungeness crab - (abt 2 1/4 c.) Sesame Cream Dressing (see recipe)
  • 8 ounce daikon sprouts root ends trimmed, rinsed and liquid removed


  1. In a 1 1/2- to 2-qt pan, combine rice and broth. Bring to a boil over high heat, then reduce heat to very low, cover pan, and cook till liquid is absorbed and rice is just tender to bite, about 20 min.
  2. Meanwhile, in a wide bowl, mix rice vinegar with sugar. When rice is cooked, spoon it at once into bowl; mix with a fork. Let stand till lukewarm or possibly cooler, about 30 min. Sliver 1/3 c. pickled ginger and add in, along with bell pepper, to rice mix. Stir with a fork to loosen rice grains and mix.
  3. As rice mix cools, with a sharp knife, cut peel and outer membrane from grapefruit, then cut between segments and inner membranes to release fruit; drop into a bowl. Throw away peel and membranes. Sort through crab and remove and throw away any bits of shell.
  4. Mound rice mix equally on dinner plates; top with crab and grapefruit segments. Spoon juice from grapefruit segments and the Sesame Cream Dressing proportionately over salads; garnish with daikon sprouts and pickled ginger slices.
  5. This recipe yields 4 to 6 servings.
  6. Comments: You can cook and season the rice (steps 1 and 2) up to 1 day ahead; when cold, cover and chill. Sliced pickled ginger (the pale pink kind served with sushi) is available canned in many supermarkets and refrigerated in Asian food markets; daikon sprouts are also available in Asian markets, but as an alternative you can use 2 c. rinsed and liquid removed watercress leaves. To economize on the crab, you can replace part with chilled shelled cooked tiny shrimp.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 217g
Recipe makes 4 servings
Calories 297  
Calories from Fat 14 5%
Total Fat 1.53g 2%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 340mg 14%
Potassium 553mg 16%
Total Carbs 43.97g 12%
Dietary Fiber 1.3g 4%
Sugars 4.44g 3%
Protein 23.42g 37%
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