La Jolla Crab Salad

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. 

crab salad IMG_1597 IMG_3653

La Jolla Crab Salad
Serves 2
A delicious seafood salad recipe we can't live without on the west coast.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup fresh crab meat
  2. 1 diced avocado
  3. 1 diced mango
  4. 1/2 cup diced red onion
  5. 1/2 cup scallions
  6. 1/2 cucumber, sliced
Dressing
  1. The juice of 3 limes
  2. A knob of ginger
  3. 3 cloves of garlic
  4. 1/4 cup of EVOO
  5. A handful of chives
  6. a dash of sesame oil (optional)
  7. salt and pepper
Instructions
  1. Put all the ingredients above in a bowl, and mix all ingredients for the dressing in the food processor until creamy.
  2. Combine the dressing with the salad and toss well.
  3. Sprinkle with some more salt and pepper to taste along with some chili powder.
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