Sautéed Crab with Avocado, Grapefruit, and Herb Salad

Sautéed Crab with Avocado, Grapefruit and Herb Salad

Sautéed Crab with Avocado, Grapefruit and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.Penny De Los Santos

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.

Sautéed Crab with Avocado, Grapefruit, and Herb Salad
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.
Yield: serves 4-6

Ingredients

  • 2 lb. precooked king or snow crabmeat, defrosted if frozen and cut into 3" pieces
  • 4 dried chiles de árbol, stemmed
  • 4 dried guajillo chiles, stemmed and seeded
  • 1 tsp. ground cumin
  • 14 tsp. ground cloves
  • 3 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ripe Hass avocados
  • 1 cup packed chervil leaves and tender stems
  • 1 cup packed cilantro leaves and tender stems
  • 1 cup packed watercress leaves and tender stems
  • 13 cup olive oil
  • 3 tbsp. fresh lime juice
  • 2 Ruby Red grapefruit, peeled and segmented

Instructions

  1. Pat crab dry with paper towels and place in a bowl. Place chiles in another bowl; cover with 2 cups boiling water and let sit until softened, about 10 minutes. Drain chiles, reserving ½ cup soaking liquid. Transfer chiles and soaking liquid, plus cumin, cloves, garlic, and salt to a blender; purée into a smooth paste. Gently toss crab with chile paste until completely coated. Cover bowl with plastic wrap; chill 30 minutes.
  2. Halve, pit, and peel avocados; slice crosswise about ¼" thick and transfer to a bowl. Add chervil, cilantro, parsley, and watercress; set aside.
  3. Heat 2 tbsp. oil in a 12" nonstick skillet over medium-high. Cook crab, gently stirring occasionally, until browned, 6–8 minutes. Transfer crab to avocado and herb salad. Add remaining oil, plus lime juice, grapefruit, salt, and pepper; toss gently to combine.