Dungeness Crab & Winter Grapefruit-Cucumber Salad with Dill
Light, bright winter salad that keeps the crab front-and-center: sweet crab with grapefruit, cucumber, and crisp lettuce in a simple citrus-olive oil dressing.
Back to full listIngredients
- Whole Cooked Dungeness Crab 1 lb whole (pick ~6–8 oz meat) $15.99 (1 lb)
- Del Monte No Sugar Added Citrus Salad or Red Grapefruit Jar 3/4–1 cup segments, drained $9.99 (52 oz)
- Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.49
- Organic Iceberg Lettuce 1/2 head, shredded $3.49
- Simple Truth Organic® Baby Dill 1–2 tbsp, chopped $2.49
Instructions
- Pick 6–8 oz crab meat from the cooked crab; keep cold.
- Make dressing: whisk 2 tbsp olive oil + 1 tbsp grapefruit (or lemon) juice + 1/2 tsp Dijon (optional) + salt and pepper.
- Build salad: toss shredded iceberg with cucumber slices and drained grapefruit/citrus segments.
- Add crab: gently fold crab into the salad (or mound on top to keep it pristine).
- Finish: sprinkle chopped dill and extra black pepper; add a little more citrus juice if you want it brighter.
- Serve immediately (cold/room temp) for the most ‘fresh’ crab flavor.
Health notes: Healthiness: High (very light; high protein; lots of crunch).
Drink pairing: Brut sparkling or Sauvignon Blanc—clean and zippy with citrus and chilled crab.