Crab & apple salad with brown butter vinaigrette
Indulge in a delightful blend of crab meat and crisp apples, drizzled with a rich brown butter vinaigrette. A symphony of flavors awaits in this refreshing salad.
Ingredients:
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1 tablespoon champagne vinegar
- 1 teaspoon lemon juice plus grated zest for garnish
- ½ teaspoon honey
- ½ teaspoon fennel pollen plus more for garnish
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 450g cooked jumbo lump blue crabmeat, picked over
- 2 tablespoons finely chopped fresh chives
- 1 medium Honeycrisp or Granny Smith apple, thinly sliced
- ½ cup walnuts, toasted and chopped
- 1 tablespoon walnut or extra-virgin olive oil
Instructions:
- Heat butter in a small saucepan over medium heat until it melts. Stir occasionally until it turns golden brown and gives off a pleasant smell, which should take about 3 minutes. Take off the heat and add shallot and garlic. Allow it to sit until they become soft, approximately 2 minutes. Blend in vinegar, lemon juice, honey, fennel pollen, 1/4 teaspoon of salt, and pepper.
- Combine crab, chives, and the remaining 1/4 teaspoon of salt in a medium bowl. Pour the warm vinaigrette on top and mix thoroughly. Plate the mixture with apple slices and walnuts, then drizzle with oil. If desired, garnish with lemon zest and additional fennel pollen before serving.
Summary:
- Calories: 1466 kcal
- Fat: 103 g
- Protein: 94 g
- Carbs: 48 g
- Potassium: 1927 mg
- Magnesium: 289 mg