Crab fennel salad recipe

Crab fennel salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Crab salad

Unlike other crab salads with a rich dressing, this is a minimalist fresh tasting seafood salad with only a little lemon juice.

1 person made this

IngredientsServes: 4

  • 1 (60g) bag lamb's lettuce
  • 1 small fennel bulb
  • 1 (100g) tin crab meat, crumbled
  • 6 cherry tomatoes
  • 1 lemon, juice

MethodPrep:10min ›Ready in:10min

  1. Wash and dry lamb's lettuce and place in a salad bowl.
  2. Shred fennel and place on top of lamb's lettuce.
  3. Top with crab meat and tomatoes.
  4. Drizzle with lemon juice and serve at once.


If you would like a stronger fennel taste, add a little pastis (anise-flavoured spirit) to the salad.

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Crab Bolognese, crunchy fennel salad from Jamie's 15 Minute Meals: Delicious, Nutritious, Super-Fast Food by Jamie Oliver

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  • spring onions
  • canned anchovies
  • basil
  • carrots
  • Parmesan cheese
  • fennel
  • fennel seeds
  • lemons
  • mint
  • spaghetti pasta
  • crabmeat
  • red chillies
  • tomato passata
  • little gem lettuce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Related Video

I am going to try the dressing on Lobster, or shrimp, I also feel the dressing is too strong for the crab

Whoever wrote this recipe forgot the salt. Add salt and you should be able to taste all of this dish's many dimensions.

I'm not surprised at the one fork rating for this recipe. Throwing all of these ingredients on Dungeness crab ought to be a crime. Dungeness needs little or no enhancement except maybe a quick skip through a little melted lemon butter. Its sweet, toothsome meat is a revelation in and of itself. This lily needs no gilding.

I followed this recipe using high quality ingredients, fennel from Whole Foods, Dungeness crab, etc. The only thing I changed was I added a little more honey to the dressing. It was a little tart for me. I also followed the directions to a "T" and assembeled the salad as called for. BUT we didn't think it was very good. Just sort of blah. maybe it was the extra honey. I consider myself an excellent cook and when I saw this recipe using fennel (how can anything not taste good with this) and crab I figured let's give it a try. The dressing also sounded so good. I am anxious to read more reviews if anyone else trys this. it's not exactly cheap but I'm hoping someone can give me some tips to improve.


To make the crab cakes, whisk the ricotta with the egg in a bowl until smooth. Add the garlic and fold through the white crabmeat. Stir in the chives, Parmesan, lemon zest, peppers and ground fennel. Season with salt and stir in the soft breadcrumbs. Cover and chill in the fridge for at least an hour or overnight.

Shape the crab mixture into 4–6 small cakes and coat with the panko breadcrumbs. Heat the oil and butter in a frying pan over a medium heat. Cook the crab cakes for a few minutes on either side until golden brown, crisp and cooked through.

To make the Courchamps sauce, place all of the ingredients in a food processor and blend together until combined but not totally smooth. Season well with salt and pepper.

To make the salad, place all the ingredients in a bowl and toss with the oil and lemon juice. Season well with salt and pepper.


  • 8 ounces uncooked spaghetti
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced cored fennel bulb (about 1 medium)
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, thinly sliced
  • 12 ounces fresh lump crabmeat, picked
  • 5 tablespoons chopped fresh flat-leaf parsley, divided
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons coarsely chopped fresh mint
  • 4 lemon wedges

Nutritional Information

  • Calories 354
  • Fat 9.4g
  • Satfat 1.1g
  • Monofat 5.1g
  • Polyfat 1.1g
  • Protein 20g
  • Carbohydrate 48g
  • Fiber 4g
  • Cholesterol 76mg
  • Iron 3mg
  • Sodium 605mg
  • Calcium 82mg
  • Sugars 4g
  • Est. added sugars g

Crab recipes

Serve this warm bagna cauda from Woodhouse Fish Co. with steamed or boiled Dungeness crab.

  • 6 anchovy filets, rinsed
  • -- Peeled cloves from 1 small head garlic, chopped
  • 1 shallot, minced
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt, to taste
  • 4 lemons
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped parsley
  • -- Fresh ground black pepper, to taste

Instructions: Combine the anchovy, garlic, shallot, butter, olive oil and salt in a small saucepan cook over medium-low heat about 8-10 minutes.

Meanwhile, move the oven rack to the top of the oven preheat the broiler. Trim the ends of 3 lemons to help them sit flat, then halve each lemon crosswise. Place lemons, cut side up, on a rimmed baking sheet. Broil until caramel brown and fragrant, about 4 minutes. You can also grill them.

Grate the zest of the remaining unbroiled lemon into the butter mixture. While the broiled lemons are still warm, juice 4-5 halves, or more to taste, into the butter mixture if they are too hot, let cool a little or use a pair of tongs. Use any remaining halves as garnish. Stir in the thyme, parsley, salt and pepper.

Per tablespoon: 61 calories, 1 g protein, 1 g carbohydrate, 6 g fat (3 g saturated), 13 mg cholesterol, 161 mg sodium, 0 g fiber.

Steamed Crab: Conventional & Microwaved

Make sure you have a pot (or wok) with a tight-fitting lid. The classic Chinese dip, with its sweet and sour elements, brings out the flavor of crab. It's as easy to stir together as melted butter, and is fat-free.

  • For Conventional Crab:
  • About 2 cups water 1 live Dungeness crab, 1 1/2 to 2 pounds
  • For Microwave Crab
  • 1 live Dungeness crab, 1 1/2 to 2 pounds
  • 1 tablespoon water
  • 1 heat-resistant oven bag (Reynolds is one brand)
  • Black Vinegar Dipping Sauce
  • (Per Serving)
  • 2 tablespoons brown Zejiang (or Chekiang or Chinkiang) vinegar
  • 3 to 4 tablespoons water
  • 2 teaspoons sugar
  • 2 slices of fresh ginger, peeled if desired, finely julienned


For the conventional crab: Pour the water into a large wok or stockpot and place a rack above the water. Bring to a rapid boil.

Place the crab on the rack, cover tightly, and steam for 10 minutes. Remove the crab from the wok, crack it and serve with melted butter or Black Vinegar Dipping Sauce.

To steam more than 1 crab, add 3 minutes for each additional 1 1/2 pounds of crab, up to 15 minutes. If cooking more than 1 crab, make sure the crabs are all about the same weight.

For the microwave crab: Put the crab and water in the bag, seal and microwave at full power for 6 1/2 minutes. Remove the crab from the bag (careful, it is extremely hot), crack and serve. Add 1 1/2 minutes for each additional 1/2 pound of crab, up to 15 minutes.

Note: Cooking 2 crabs at once works best if they are of equal weight -- simply add 3 minutes of cooking time for the second crab. Add about 1 minute for each additional crab, up to 15 minut

Fonda's Roast Crab With Guajillo Chile, Garlic & Lime

INGREDIENTS: 3 Roma tomatoes 1/2 cup olive oil 6 guajillo chiles, stemmed and seeded (see Note) 20 garlic gloves, peeled 8 bay leaves Juice of 3 limes 1 teaspoon salt, or to taste 1 Dungeness crab, cooked, cracked and cleaned (body left whole, with legs and claws attached save top shell)


For the sauce: Using a hot, dry comal or cast-iron pan, char the tomatoes on all sides until lightly blackened and soft. Set aside.

Heat the olive oil to 300° in a small, heavy-bottomed pan. Lightly fry each chile, individually, for 1 second on each side. Remove to paper towels to drain, then place in a medium bowl. This will "toast" the chiles and bring out their nutty, spicy, slightly bitter flavor. Cover the chiles with boiling water and let soak until softened, about 20 minutes.

Using the same oil, fry the garlic cloves until golden brown, about 5 minutes. Remove and let cool.

Puree the chiles, garlic, bay leaves, tomatoes and lime juice in a blender on high speed until very smooth season with salt.

For the crab: Preheat oven to 450°. Place the crab, including the top shell, in an oven-proof skillet just big enough for the crab. Ladle the sauce over the crab, then turn the crab in the sauce until completely covered. Place the skillet in the oven and roast for 8 to 10 minutes, turning the crab over every 3 minutes, until hot and sizzling, and heated through.

Transfer the crab to a serving platter, using the top shell as decoration.

Pour the sauce over the crab. Sprinkle with cilantro and parsley, and garnish with lime wedges.

Note: Guajillo chiles are dried and can be found in.

Fettuccine with Crab, Fennel & Lemon Zest

Use a light hand when seasoning crabmeat. Its texture is delicate, its flavor sweet and easily overpowered. Ideally, the pasta should be a fresh egg-based noodle. If you don't have time to make your own, Eduardo's of San Francisco makes a dried-egg pasta. Rustichella d'Abruzzo also offers a lovely dried egg fettuccine, another that is lemon-scented and one mildly infused with saffron. All would work well. These noodles cook in about 5 minutes.

There is no "sauce" to this pasta. The noodles are dressed simply with butter. To take the bite out of the onions, you may soak them in cold water for 30 minutes, then drain and proceed with the recipe.

8 tablespoons unsalted butter

1/4 cup white onion, finely chopped, about 1/4 cup (or 3 shallots)

1 bulb fennel, chopped fine, about 1/2 to 2/3 cup

3/4 pound dried egg fettuccine or fresh egg pasta

Grated zest of one large lemon, about 1 tablespoon

1 pound crabmeat, picked over

2 tablespoons fresh lemon juice or more to taste

4 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper as needed


Bring a large pot of well-salted water to a boil.

Warm the oil with 4 tablespoons of the butter in a large saute pan over medium heat. Add the onion and fennel and cook until the onion has become sweet, about 8 minutes.

Drop the pasta in the water. Stir once.

Add lemon zest to the fennel and onion in the pan and warm on low heat for 2 minutes. Add the remaining butter, the crab, lemon juice and parsley and warm gently for.

Craig Lee/The Chronicle Celery, Fennel & Apple Salad with Dungeness Crab

Serves 6 as a first course

The lightly curried dressing contrasts with the crisp celery, sweet apple and fennel. Crab's briny sweetness and the slightly creamy salad dressing pair well with sparkling wine.

  • 6 to 8 ounces Dungeness crabmeat
  • 2 to 3 stalks celery
  • 1/2 small fennel bulb
  • 2 tablespoons red onion, diced small
  • 1/4 teaspoon Thai yellow curry paste (see Note)
  • Mild extra virgin olive oil
  • 1 1/2 tablespoons prepared mayonnaise
  • 5 to 6 teaspoons Meyer lemon juice
  • Kosher salt and pepper, to taste
  • 1 small firm sweet apple like Braeburn, Jonagold or Fuji
  • 1 1/2 packed cups romaine lettuce, cut into chiffonade
  • Zest from one lemon
  • 2 to 3 tablespoons mixed tender herbs (flat-leaf parsley, chive, chervil)
  • 6 half-moons of Meyer lemon

Instructions: Pick through crab and remove any shell if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.

Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.

Taste diced red onion if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.

Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat.


For the fennel salad:
15g (½oz) light muscovado sugar
25ml (1fl oz) white wine vinegar
1 fennel bulb, core removed
1 spring onion, finely sliced
½ tsp chopped tarragon leaves
1 tbsp chopped dill
salt and black pepper
For the herb blinis:
100g (4oz) self-raising flour
½ tsp baking powder
1 egg, beaten
about 125ml (4fl oz) milk
1 tbsp chopped dill
2 tsp snipped chives
vegetable oil, for frying
For the crab topping:
2 tbsp full-fat crème fraîche
2 tsp fresh lemon juice
2 spring onions, chopped
2 tsp hot horseradish sauce
2 tbsp chopped dill
1 tbsp chopped parsley
Tabasco sauce, to taste
200g (7oz) fresh white crabmeat
pea shoots, to garnish


Lemon Aioli

Step 1

Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth season with salt and more lemon juice, if desired.

Step 2

DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.

Crab Toast

Step 3

Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt add more chile, if desired.

Step 4

Drizzle both sides of bread with remaining 4 Tbsp. oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.

Step 5

Spread each piece of toast with 1 Tbsp. aioli. Top with crabmeat cut each toast into 4 pieces. Place a small dab of aioli in center of each piece serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

Step 6

DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

Additional Information

Step 7

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don't like raw egg.

How would you rate Crab Toast with Lemon Aioli?

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Recipe Summary

  • 1 tablespoon fennel seeds
  • 3 tablespoons grapeseed oil
  • 4 medium fennel bulbs, quartered and cored
  • 1 1/2 cups fresh grapefruit juice
  • 1 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup plus 1 teaspoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 Belgian endives, cored and thinly sliced crosswise
  • 1 1/2 pounds crab meat, picked over (see Note)
  • 2 tablespoons small flat-leaf parsley leaves

In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 40 seconds. Transfer the seeds to a mortar to cool, then pound to a coarse powder. In a small bowl, cover the ground fennel with 2 tablespoons of the grapeseed oil and let stand until flavorful, at least 30 minutes. Strain the fennel oil.

Thinly slice the fennel on a mandoline. Spread the fennel in a large, wide baking dish in an even layer. Pour the grapefruit, orange and lime juices plus 1/4 cup of the lemon juice over the fennel and refrigerate for 1 1/2 hours.

Drain the citrus juices into a medium saucepan and boil over high heat until reduced to 1/2 cup, about 20 minutes. Pour the juice into a bowl set in ice water and chill thoroughly. Transfer the juice to a blender and, with the machine on, slowly add the olive oil and the remaining 1 tablespoon of grapeseed oil until emulsified. Pour the dressing into a bowl, add the remaining 1 teaspoon of lemon juice and season with salt and pepper.

In a very large bowl, toss the fennel with the endives. Add the crab and dressing and toss lightly. Season with salt and pepper and arrange the salad in a large serving bowl or on a platter. Drizzle the fennel oil all over the slaw, garnish with the parsley leaves and serve.

Pink grapefruit and fennel salad with crab

The cook’s year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls. You’ve done it too. Don’t try to deny it.

In some cases, though, there’s an easy alternative. Because happily for us, beneficent nature has ensured that the not-tomato months pair up perfectly with the drowning-in-citrus ones. And in a lot of dishes, a little bit of citrus will give you just what you were hankering for -- certainly a lot better than an out-of-season tomato.

This is not a universal solution by any means. I’m trying to picture laying a slice of grapefruit on top of my hamburger. But it does work out often enough that it’s worth exploring.

The first time I tried it was more or less by accident. It was dinner time, and I had some lettuce and some cheese. And not much else. But wait, my neighbors Don and Carol had dropped off a sack of tangerines from their tree -- perfectly balanced between tart and sweet. What if I put some of those in the salad along with some hazelnuts?

I tried it first with crumbled blue cheese, which seemed kind of a natural because they are so often served together. Wrong. The citrus seemed to bring out every bit of bitterness in the Gorgonzola. And when you taste the cheese that way, there is actually quite a lot.

Then my wife suggested trying the same salad with some fresh goat cheese. Amazing. The combination, dressed with a vinaigrette made with hazelnut oil and Champagne vinegar, harmonized perfectly. (Hint: When making a vinaigrette with hazelnut oil, cut it with an equal amount of canola or another neutral oil -- it’s just too rich on its own.)

And then my little cook’s mind started racing. What other combinations might work? There’s the now-classic combination of beets and blood oranges, of course. Though you’re just as likely to see navels, Cara Caras or even grapefruit, all used to great effect and demonstrating that, though all citrus are different from each other, they’re not that different. For recipe purposes, use what you have, they’re fairly interchangeable.

A couple of nights later, faced with the happy dilemma of having some leftover Dungeness crab (I have no idea how that happened), I shaved some fennel very thin and made another salad with wedges of pink grapefruit and some torn-up arugula from my garden.

The only trick to this salad is cutting the grapefruit -- it’s called “supremeing” in kitchen parlance (you have to say it like a Frenchman or it sounds like you’re doing a Diana Ross imitation). You slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Then you slice free each grapefruit segment, separating it from the tougher membrane. This isn’t necessary with more tender citrus, such as tangerines, but with grapefruit and oranges, it’s a good idea. And once you get the hang of it, it’s a nice little Zen exercise.

Those are just a couple of examples. I have to admit that at this point I have the feeling I’ve just scratched the surface. I’m sure I’ll find some more. We’ve still got a couple of not-tomato -- er, citrus -- months left.