Here on the west coast, Dungeness crab season starts around November and ends in June. We had this salad when we visited the town of La Jolla, just a little north of San Diego and it was one of the best salads I had ever eaten. Stacked with layers upon layers of crab, avocado and mango. Every bite was better than the one before.
Note: You can either purchase the crab meat or buy a live crab, although it takes some effort to prep. For full instructions on how to clean and cook the crab, click here.
- 1 cup fresh crab meat
- 1 diced avocado
- 1 diced mango
- 1/2 cup diced red onion
- 1/2 cup scallions
- 1/2 cucumber, sliced
- The juice of 3 limes
- A knob of ginger
- 3 cloves of garlic
- 1/4 cup of EVOO
- A handful of chives
- a dash of sesame oil (optional)
- salt and pepper
- Put all the ingredients above in a bowl, and mix all ingredients for the dressing in the food processor until creamy.
- Combine the dressing with the salad and toss well.
- Sprinkle with some more salt and pepper to taste along with some chili powder.