Recipe courtesy of Donald Rini

Arizona Crab Salad

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 45 min
  • Cook: 25 min
  • Yield: 1 serving
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2 tablespoons Ginger Soy Vinaigrette, recipe follows

2 hearts of palm, cut into thirds

1/2 cup baby greens

2 lavash crackers

4 ounces Crab Salad, recipe follows

2 tablespoons wasabi-flavored sour cream (about 1/2 teaspoon per 1/2 cup of sour cream)

2 tablespoons grilled scallion oil (3 grilled and pureed scallions per 1/2 cup of oil)

Fresh cilantro, for garnish

1 wonton wrapper, fried and seasoned with Cajun powder

Ginger Soy Vinaigrette:

1/2 cup soy or tamari sauce

1 1/2 cups rice wine vinegar

1 large clove garlic, diced

1 1/2 tablespoon diced ginger

1 large shallot, diced

Crab Salad:

16 ounces Dungeness crabmeat, picked over for shells

1 red pepper, diced

1 yellow pepper, diced

1 green pepper, diced

1 red onion, diced

6 tablespoons non-fat mayonnaise

1 tablespoon crab boil seasoning

1 tablespoon chili powder

1 tablespoon cumin powder

1 tablespoon curry powder

1 tablespoon ground coriander

3 tablespoons chopped fresh cilantro

Salt and white pepper

Ginger-Soy Vinaigrette, recipe above


  1. Toss greens with Ginger Soy Vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon Crab Salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.

Ginger Soy Vinaigrette:

  1. Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain.

Crab Salad:

Yield: 4 to 6 servings
  1. Combine all ingredients in a mixing bowl and mix until the salad is fully combined.