Just saying the words "Dungeness crab" creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage.
The egg yolk in the dressing is not cooked, which may be of concern if salmonella is a problem in your area.
Recipe information
Total Time
2 1/4 hours
Yield
Makes 4 (main course) servings
Ingredients
For salad
For dressing
Preparation
Step 1
Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
Step 2
Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
Step 3
Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.
