Crab Salad from Oregon Hazelnut Commission

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READY IN: 20mins
Recipe by Chef George S.

A wonderful winter treat straight from the Pacific Northwest. It's December and dungeness crab season has just started. A perfect start to a festive meal. A food processor or blender makes the dressing easier.

Ingredients Nutrition


  1. In a large bowl, combine the vinegar, mustard, salt,and pepper. Beat with wire whisk. Add the nutmeg and brandy.
  2. Beat well for one minute.
  3. Very slowly, add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
  4. Just before serving, add the greens to the dressing.Toss gently to coat the greens.
  5. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
  6. Decorate each plate with 1/2 boiled egg, thinly sliced (if using).

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