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Crab Meat Legs-Style
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Crab And Spinach Salad With Sundried Blueberry Vinaigrette

Course Salad
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Salad:
  • 3 qt. Spinach Leaves
  • 1/2 c. pecans chopped and toasted
  • 2/3 c. mandarin oranges
  • 2/3 c. Strawberries sliced
  • 1/2 c. sundried cranberries
  • 1/2 c. Red Onion sliced
  • 1 c. crab meat cooked
  • Sundried Blueberry Vinaigrette:
  • 1/2 c. Sun-dried Blueberry Vinegar
  • 1 Tbsp. Shallots chopped
  • 1/4 c. Honey
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 1/2 c. Pomace olive oil
  • Sundried Blueberry Vinegar:
  • 1/2 c. sundried blueberries
  • 1 c. champagne or honey vinegar

Instructions

  • For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
  • For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.

Notes

For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.