Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (for 2; yields a modest amount of meat) $9.99 sale / 1 lb
• Organic Kale 6–8 oz, thinly sliced $2.99 / 16 oz
• Fuji apple (bag or each) 1 apple, thinly sliced $4.99 / 3 lb bag OR $1.99 each
• Fresh Organic Large Ripe Avocado 1, diced $2.00 sale / 1 each
• Simple Truth Organic® Baby Dill 2 Tbsp, chopped (plus extra for garnish) $2.79 / 0.5 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $2.79 / 3 ct
• Lemon 1 (zest + 3 Tbsp juice)
• Olive oil 2 Tbsp
• Butter 2 Tbsp
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp (optional, to balance)
• Salt & black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Prep: If using whole cooked crab, crack and pick the meat (aim for ~6–8 oz meat total; more if you hit the jackpot). Zest/juice the lemon. Thinly slice kale and apple; dice avocado. Chop dill.
2. Make the salad base: In a bowl, whisk olive oil, 1 1/2 Tbsp lemon juice, Dijon, a pinch of salt/pepper, and optional honey/maple. Add kale and massage 30 seconds until slightly softened. Toss in apple slices and most of the dill. Gently fold in avocado right before serving.
3. Warm crab butter (stove): In a small skillet over medium-low, melt butter. Add garlic and a pinch of red pepper; cook 30–45 seconds until fragrant (don’t brown). Add crab meat, lemon zest, and remaining lemon juice; warm 1–2 minutes just until heated through. Taste and salt lightly (crab is naturally salty).
4. Serve: Pile kale-apple salad onto two plates and spoon warm garlic-lemon crab over the top. Finish with extra dill and black pepper.