Dungeness Crab and Apple Salad

For the Addison family, holiday vacations are spent camping with friends in the desert near the Mexican border. This dish, which can easily be made in advance, has graced our (plastic folding) table on many camping adventures and always leaves nearby campers a wee bit jealous. Don’t get me wrong: Hot dogs are classically and traditionally delicious. But hot Elephant Garlic Soup with the zesty and fresh Dungeness Crab and Apple Salad on a cold evening sitting around a campfire? Now that is hard to pass up.
By / Photography By Jennifer Olson | November 06, 2014

Instructions

For the salad, combine all ingredients in a bowl, mix together and season to taste with salt and pepper. Refrigerate until needed.

*Try this with the Elephant Garlic Soup recipe

To serve, pour ¾ cup of the soup into a bowl and top with ¼ cup of the crab and apple salad. Enjoy!

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Ingredients

  • 8 ounces Dungeness crab meat
  • ¼ cup julienned Granny Smith apple
  • ¼ cup chives, finely chopped
  • ¼ cup creme fraiche, or sour cream
  • 1 lemon, for zest and juice
  • Freshly ground black pepper to taste
  • Salt to taste
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