Emulsifier Free Fresh Crab Salad Cups
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Learn more →Ingredients
4 servings
For the crab
- 1 lb fresh whole dungeness or blue crab (or 12 oz fresh-picked crab meat, cooked same day)
For the dressing
- ⅓ cup fresh ricotta
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- 1 tbsp fresh tarragon, finely chopped
- ½ tsp salt, plus more to taste
For the salad
- 1 medium carrot, peeled and cut into fine matchsticks
- 2 stalks celery, thinly sliced
For serving
- 8 large butter lettuce leaves, washed and dried
- 2 tbsp fresh flat-leaf parsley leaves, for garnish (optional)
Instructions
- 1
If starting with whole live crab, bring a large pot of well-salted water to a rolling boil. Add the crab and cook for 10–12 minutes, until the shell is bright orange-red and the legs pull away easily. Transfer to a colander and run under cold water for 2 minutes to stop the cooking. Pick the meat immediately — do not refrigerate and re-pick later. If using pre-picked fresh crab meat purchased the same day, proceed directly to step 2.
- 2
In a small bowl, whisk together the ricotta, apple cider vinegar, and olive oil until smooth and creamy. Stir in the parsley, chives, tarragon, and salt until evenly combined. Taste and adjust salt as needed.
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