Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing

Deselect All

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

For the crab salad: