Dungeness crab and celery salad

Time 45 minutes
Yields Serves 4
Dungeness crab and celery salad



In a medium bowl, whisk together the egg yolks, the vinegar and the mustard until pale yellow. Whisking constantly, add the oil drop by drop at first, until the mixture begins to thicken.


Still whisking constantly, continue adding the oil, pouring now in a slow stream, until all the oil is incorporated. If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store, covered, in the refrigerator for up to two days. Makes 1 1/3 cups.

Salad and assembly


Remove the crab from the shells. Sprinkle with Meyer lemon juice. Set aside.


Use a vegetable peeler to peel the celery, then cut it into quarter-inch slices. Trim the radishes and cut them into half-inch dice.


In a large bowl, combine the crab meat, celery, radishes, chives, chopped celery leaves, mayonnaise and salt and pepper to taste.


To serve, place two butter lettuce leaves on each of four salad plates. Spoon a quarter of the crab and celery salad atop each. Garnish with a few whole celery leaves.

Choose a Dungeness crab that feels heavy for its weight and ask your fishmonger to clean it and crack it for you. Discard any tough, outer stalks of celery. Regular lemon juice may be substituted for the Meyer lemon juice.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.