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Dungeness Crab Salad


This salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, November 2011


For the Dressing

  • 1/3 cup fresh lime juice (from 4 limes)
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Salad

  • 1 pound mixed carrots, such as Nantes and purple
  • 1 fennel bulb, trimmed and cored
  • 1 watermelon radish (3 ounces) or regular radishes, peeled
  • 1/2 rutabaga, peeled
  • 1 bunch baby Tokyo or regular turnips, peeled if needed
  • 1 jalapeno chile, halved, seeded, and thinly sliced
  • 1/2 cup finely chopped fresh cilantro, plus more for garnish
  • 5 fresh mint leaves, finely chopped, plus more for garnish
  • Coarse salt
  • 3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat


  1. Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.

  2. Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

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