Crab With Crisp Bitter Greens

Recipe from April Bloomfield

Adapted by Sam Sifton

Crab With Crisp Bitter Greens
William Brinson for the New York Times. Food stylist: Suzanne Lenzer. Prop Stylist: Susan Brinson.
Total Time
About 30 minutes
Rating
4(43)
Comments
Read comments

This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula and the tender fall chicory known as puntarelle. I swapped out those greens for a mix of endive and chicory, and the Holland chili pepper she uses at the restaurant for a more accessible jalapeño pepper. The result accentuates the sweetness of the crab, and features a fiery slickness beneath it. —Sam Sifton

Featured in: Crab Without a Net

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1Belgian endive
  • 1head chicory
  • 3cups arugula (roughly 3 handfuls)
  • 1egg yolk
  • ¼teaspoon minced garlic
  • ¼cup plus 2 tablespoons freshly squeezed lemon juice
  • 1cup plus 4 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • 1pound crabmeat (approximately 2 cups)
  • 1small jalapeño pepper, seeded and finely diced (approximately 2 teaspoons)
  • 1pinch Maldon or other flaky sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

476 calories; 46 grams fat; 7 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 435 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Separate the endive leaves, then slice them lengthwise as thinly as you can. Soak the sliced endive in a big bowl of ice water. Meanwhile, remove the outer leaves of the chicory and reserve for another use. Wash four big handfuls of the tender inner chicory leaves. Tear them into bite-size pieces and add to the bowl of ice water. Wash the arugula and add it to the ice water. Set aside for at least 10 minutes, or until ready to use.

  2. Step 2

    Make the aioli. Put egg yolk, garlic and 2 tablespoons lemon juice into the bowl of a food processor and pulse to combine. Slowly emulsify with 1 cup of the extra-virgin olive oil. If at any point the aioli becomes superglossy or the oil begins to bead, add a drop of ice water, then continue to stream in the oil. Season with salt to taste. Set aside.

  3. Step 3

    Season crab with 1 tablespoon aioli, ¼ cup lemon juice, 2 tablespoons olive oil and 1 teaspoon kosher salt. Add diced jalapeño. Set aside.

  4. Step 4

    Drain the greens, then spin dry using a salad spinner. Transfer them to a large bowl. Dress with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and ½ teaspoon kosher salt. Toss thoroughly, and adjust seasoning to taste.

  5. Step 5

    Scatter about ¼ cup of the dressed crabmeat on each plate (a scant ¼ cup). Place a layer of greens atop the crab and then a little more crab again. Finish each plate with a dollop of aioli on the side and a sprinkle of Maldon or other flaky sea salt on top.

Ratings

4 out of 5
43 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

juleezee

The aioli (really garlic mayo) will be a lot better if you add a teaspoon of good, fine grain mustard like Dijon to the yolk, garlic and salt. I make mine in a glass bowl with a hand mixer. I find it easier to control oil additions, tasting and if/when to add a drop of seltzer to lighten it. Never water, always seltzer, ideally a "spritz" or two from an old-fashioned glass bottle with a pump handle, a nice memory from childhood.

Texas

this was excellent - I added a sliced avocado and some jalapeno smoked bacon batons -- and also put a little chopped jalapeno in the aioli, which made it a pretty pale green color.

Sue

Although I have made mayonnaise (with canola oil) for years with no problem, I had difficulty with the aioli, which did not emulsify well. The second time around with this recipe, I simply used a tablespoon of my good mayonnaise, added a little garlic, and continued with the recipe. It was very good, but I'd still like to know what I did wrong!

Texas

this was excellent - I added a sliced avocado and some jalapeno smoked bacon batons -- and also put a little chopped jalapeno in the aioli, which made it a pretty pale green color.

juleezee

The aioli (really garlic mayo) will be a lot better if you add a teaspoon of good, fine grain mustard like Dijon to the yolk, garlic and salt. I make mine in a glass bowl with a hand mixer. I find it easier to control oil additions, tasting and if/when to add a drop of seltzer to lighten it. Never water, always seltzer, ideally a "spritz" or two from an old-fashioned glass bottle with a pump handle, a nice memory from childhood.

Private comments are only visible to you.

Credits

Adapted from April Bloomfield, John Dory Oyster Bar, New York.

Recipe Tags

Advertisement

or to save this recipe.