Salad Ingredients:
- 2 cup Dungeness crab meat
- 1 red bell pepper, minced fine
- 3 celery stalks, minced fine
- 1 red onion, minced fine
- juice and zest of 1 Meyer lemon
- 3/4 cup Meyer lemon aioli (recipe below)
- 1/2 tsp Shriracha hot sauce (available in the Asian section of most grocery stores)
- 1 bunch parsley, leaves only, coarsely chopped
- Kosher salt to taste
- 4 toasted hot dog buns
Aioli Ingredients:
- 1 egg yolk
- 1 cup canola oil
- 1 clove of garlic, minced fine
- 1 tsp Dijon mustard
- Juice and zest of one Meyer lemon
- Kosher salt to taste
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Salad Preparation:
- In a bowl, combine all ingredients. Gently mix, being careful not to overwork the crab meat. Serve on toasted hot dog buns.
Aioli Preparation:
- In a blender add egg yolk, garlic, Meyer lemon juice and Dijon. Pulse until combined thoroughly.
- Scrape sides of blender with spatula and pulse again.
- With blender running at medium speed, slowly drizzle oil into mixture until the aioli is emulsified, scraping the sides with a spatula often (make sure you turn off the blender when scraping)
- Adjust seasoning to taste.
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