Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime

Name: Dungeness Crab Salad with Avocado, Beets, Crème Fraîche, and Lime
Ingredients: 3 bunches small to medium beets; 3/4 cup extra-virgin olive oil; 1/2 lemon, for juicing; 1/4 cup finely diced shallots; 3 tablespoons seeded, diced jalapeños; 1/3 cup lime juice, plus a little extra for seasoning; 1 Reed avocado, or 2 large Hass avocados; 1 bunch watercress, cleaned, tough stems removed; 3/4 pound picked-over steamed Dungeness crabmeat; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped cilantro; 1/2 cup crème fraîche; A healthy pinch of freshly cracked black pepper; Kosher salt and freshly ground black pepper

January 24, 2012

Dungeness crabs are caught off the Pacific coast, from the tip of Alaska to as far south as Baja California, during the cold-water months of November to early June. If you’re not on the West Coast or can’t find Dungeness crabs, look for stone, peekytoe, or blue crabs. And if you’re short on time, purchase the crabs already cooked, cracked, and cleaned from a good fishmonger. If you’re feeling less extravagant or can’t get to the fish market, a crabless version of this dish makes a pretty good salad, too.

Recipe notes

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