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Oregon Dungeness Crab Meat and Hazelnut Salad



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Green leaf and red leaf lettuce, as needed
Curly endive, as needed
Radicchio, as needed
Watercress, as needed
3 hard boiled eggs (1/2 egg per plate-optional)
1/4 lb. Oregon Dungeness Crab picked meat (per person)
2 tbsp. white wine vinegar
1 tbsp. Dijon-style mustard
1 pinch salt
1 pinch sugar
1 pinch fresh ground pepper
Grated nutmeg, to taste
1 tbsp. pear or apple eau de vie, brandy (optional)
2 tbsp. finely chopped tarragon
1 cup 2 tbsp. hazelnut oil
1/4 cup Oregon hazelnuts, roasted and chopped


  1. 1
    In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
  2. 2
    Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.


Recipe courtesy Oregon Dungeness Crab Commission and the Oregon Hazelnut Marketing Board.

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preparation methods
cuisines North & South American, Other North American
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