Dungeness Crab and Winter Citrus Salad
Back in November we ran a recipe contest with our Monthly Challenge of “Food and Family” where Chef Bill Wavrin selected a handful of the many fabulous entries to adapt for the Café Solé Menu at Glen Ivy Hot Springs. We will be sharing a few of these this week, with Chef’s notes for recommended substitutions. This month we are all about “Turning Intentions into Actions.” If eating healthier was one of your New Year’s intentions, turn it into action by trying some of the ingredient swaps Chef mentions below to update some of YOUR favorite recipes to make them smarter and healthier!
DUNGENESS CRAB & WINTER CITRUS SALAD
This is a great salad this time of the year. Crab comes into season, let’s enjoy it.
I’m sure cooking the rice with fat-skimmed rice vinegar was a typo. Chicken stock is what I thought it may be. I also subbed brown rice for the white. Much better for you and if you are diabetic, brown rice is much higher in fiber and very slow to digest, thus helping to better control your blood sugar.
That being said, I also substituted agave syrup for the sugar, or you can sub with ½ teaspoon of brown sugar if you care to. Blood oranges are wonderful and high in anti oxidants, but sometimes hard to find. Grapefruit are a easier fruit to shop. I also added garden greens to round the dish off, so I can serve this on our menu.
Yield: 4 servings
1 cup long-grain brown rice
2 cups fat-skimmed chicken stock
1 teaspoon agave syrup
1/3 cup pickled ginger thinly sliced
1 red bell pepper rinsed, stemmed, seeded, and diced
3 ruby grapefruit
1 pound Dungeness crab cooked
Sesame Cream Dressing (recipe follows)
8 oz. daikon sprouts, root ends trimmed, rinsed, and drained
5 cups garden greens washed
Step #1: In a 2-quart pan, combine rice and broth and bring to a boil over high heat, reduce heat to very low simmer. Cover pan and cook for  minutes until liquid is absorbed and rice is tender al dente.
Step #2: Mix rice vinegar with sugar in a medium sized bowl. When rice is cooked, spoon it into bowl, folding in with a fork. Allow it to cool and marry for  minutes. Add [¼] cup of the sliced ginger and bell pepper, to rice mixture. Stir with a fork to loosen rice grains and mix.
Step #3: With a sharp knife, peel the grapefruit including the outer membrane as this can be very bitter. Cut between segments and inner membranes and place the segments in a bowl. Sort through crab and remove and discard any bits of shell.
Step #4: Place  cup of the mixed garden greens in the center of a chilled plate. Mound [½] cup of the rice mixture equally on top of the greens. Evenly divide the crab and grape fruit sections and arrange over the rice. Spoon juice from grapefruit segments and the Sesame Cream Dressing evenly over each salad. Garnish with daikon sprouts and remaining pickled ginger slices.
SESAME CREAM DRESSING
Yield: 1 cup
½ cup low fat mayonnaise
¼ cup low sodium soy sauce
¼ cup rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon firmly packed brown sugar
Place everything in a bowl and whisk until smooth. Place in a sealed container, cover and refrigerate until needed.