Ingredients

Orange dressing:
1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves

Crab salad:
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)

1/2 cup pea tendrils

To make the orange dressing:

Directions

Heat the grapeseed oil in a skillet over medium
heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in
tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in
fresh mint leaves. Set aside until needed.

Ingredients

For the crab
salad:

Directions

Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl.
Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange
dressing and 2 tablespoons pea tendrils. Serve chilled.