Red Deep Sea Crab Salad with Asparagus, Chanterelles, Almonds and Soy-Miso Vinaigrette

Red Deep Sea Crab Salad
Red Deep Sea Crab Salad

A fresh salad for summer featuring crab, asparagus, chanterelles and almonds.

Red Deep Sea Crab Salad with Asparagus,
Chanterelles, Almonds and Soy-Miso Vinaigrette

Serves 4


8 ounces red deep sea crab, shoulder meat
6 ounces asparagus, blanched and bias cut
4 ounces Chanterelles, sliced, sautéed, chilled
2 ounces sliced almonds, toasted
1 ounce green onions, sliced
1/2 ounce pickled ginger, julienned
1/4 cup celery leaves
5 ounces Soy-miso vinaigrette
2 ounces Roma tomato, concasse
1/2 each lemon, juiced

Soy-Miso Vinaigrette

1 cup soy sauce
1/2 cup Miso paste
1 cup rice wine vinegar
1 tablespoon chopped garlic
1 tablespoon minced ginger
2 teaspoons black pepper
1 tablespoon minced chives
3 cups canola oil

  1. Combine all ingredients in blender except the canola oil.
  2. Blend until smooth.
  3. Slowly add the oil to blended base until completely emulsified.
Soy Glaze Ingredients

1 pint soy sauce
1 pound brown sugar

Soy Glaze Directions
  1. Combine ingredients in sauce pot and reduce down to glaze consistency.
Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.