Celery, fennel, and apples salad with dungeness crab (recipe)
| Celery, fennel, and apples salad with dungeness crab (recipe) | |
|---|---|
| Name | Celery, fennel, and apples salad with dungeness crab |
| Ingredients | Celery • Fennel bulb • Red onions • Extra virgin olive oil • Prepared mayonnaise • Lemon juice • Kosher salt • Pepper • Sweet apple • Romaine lettuce • Lemon • Zest of • Mixed herbs |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 46.2 |
| Fat | 0.5 |
| Protein | 5.5 |
| Carbohydrate | 5.5 |
| Fiber | 1.5 |
| Net carbohydrates | 4 |
| Sugar | 2.5 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 16.8 |
| Sodium | 106.2 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Celery, fennel, and apples salad with dungeness crab (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
- Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
- Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
- Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
- When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
- Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
- Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon
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Food tags
Brunch,
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Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
