Peekytoe Crab Salad with Spring Vegetables

Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.

  • Servings: 4
Peekytoe Crab Salad with Spring Vegetables

Source: The Martha Stewart Show, April 2011


  • 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
  • 3 large asparagus spears, thinly sliced lengthwise on a mandoline
  • 6 ramps, trimmed and cut on the bias into 1-inch pieces
  • 1 baby zucchini, thinly sliced lengthwise on a mandoline
  • 3 tablespoons shelled fresh English peas
  • 3 tablespoons shelled fava beans
  • 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
  • 2 cups peekytoe crab meat, picked through for shells
  • 1/4 cup Cumin Mayonnaise
  • 2 tablespoons olive oil
  • 16 lily bulb petals, for serving
  • 4 tricolor radishes, thinly sliced, for serving
  • 4 nasturtium flower buds
  • 1/2 red chile, such as Fresno, sliced crosswise
  • Floral Vinaigrette
  • Coarse sea salt


  1. Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.

  2. In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.


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