Deviled Crab Meat and Chicory Salad With Egg Dressing
Published January 19, 2012
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup heavy cream
3 large eggs yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon dry mustard
½ teaspoon salt
Pinch of cayenne pepper
Black pepper, to taste
1 tablespoon fruity extra virgin olive oil
8 ounces mixed salad greens like treviso, radicchio, Belgian endive and curly endive (frisée), cut in 1-inch ribbons
½ cup thinly sliced celery and leaves, from inner tender stalks
1 pound fresh jumbo lump crab meat
2 tablespoons snipped chives
1 small Meyer lemon, cut in very thin slices, then half-moons, optional
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 188 milligrams cholesterol; 198 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 2 grams fiber; 478 milligrams sodium; 17 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
- Step 2
Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
- Step 3
Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
- Step 4
To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.
Private Notes
Comments
Dressing is very nice but quite thick. I thinned with meyer lemon juice . You do need to add a lot of dressing ("the rest") to the crab to flavor it. I tried adding just enough to moisten (to try to preserve crab taste) but flavor seems to be in proportion to amount used. Good mayo-like dressing for those who are afraid of raw eggs or want something that will hold for a few hours. Chives made a nice difference.
I have made this dressing about 10 times now. I use it over crab cakes and as a salad dressing. I thin it with olive oil. It is already lemony. I also use Spanish hot smoked paprika instead of cayenne pepper which adds a tiny bit of heat and the smokey flavor is enhanced by the rich egg yokes; it's heaven. I have also served this over any veggie such as asparagus and broccolini. Endless uses and is reasonably easy to make.
I make this dressing often for all kinds of salads. It’s also excellent as a sauce for fish cakes, fish, or chicken. Once I made with half and half because that’s what I had so to thicken the dressing I added full fat Greek yogurt. I have also added herbs to change it up. It always a big hit!
Dressing is very nice but quite thick. I thinned with meyer lemon juice . You do need to add a lot of dressing ("the rest") to the crab to flavor it. I tried adding just enough to moisten (to try to preserve crab taste) but flavor seems to be in proportion to amount used. Good mayo-like dressing for those who are afraid of raw eggs or want something that will hold for a few hours. Chives made a nice difference.