Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Crunchy Crab Salad with Citrus Buerre Blanc

It's no secret: we're suckers for Dungeness crab. The sweet, tender meat is one of the sexiest foods we know, and we can't help making it into all kinds of scrumptious recipes. This salad is light and delicate, a blend of citrusy juices, cream and butter that perfectly brings out the best attributes of the crab. Add apples if you'd like a little extra crunch, and enjoy every mouth-melting bite.

Ingredients: Print Ingredients

2 tblsp. butter
2 tblsp. orange juice
2 tblsp. lime juice
2 tblsp. lemon juice
1/4 cup heavy cream
6-8 oz. fresh Dungeness crab meat
2 tblsp. diced green onions
1/4 cup diced celery
1/4 cup diced green apple (optional)
1 lemon, sliced into paper-thin rounds
1 lime, sliced into paper-thin rounds
1 small bunch chives (for garnish)


In a skillet over low heat, melt the butter and add the orange, lime and lemon juices. When the mixture is warm, slowly stir in the cream to thicken. When the first bubble arises, remove from heat and cool by placing the pan in a bowl of ice.

In a bowl, mix together the crab meat, green onions, celery and apple. Salt and pepper to taste. Add 1-2 tblsp, of the citrus cream. Stir.

How To Serve:

On a serving plate, alternate thin slices of lemon and lime in a circular pattern. Place a scoop of the crab mixture in the center (an ice cream scoop is perfect!). Drizzle another tablespoon of the citrus cream over the top and garnish with two chives. Serve immediately.

If you want another splash of color on the plate, garnish with fresh whole raspberries around the rim of and at the center of each lemon and lime slice. The red makes a beautiful contrast to the other colors, and the tiny hint of raspberry adds a nice tang.

Click here for a printable version of the recipe.

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