Monterey Bay Dungeness Crab with Citrus, Fennel & Spring Herbs

Dungeness crab is naturally sweet and delicate. This preparation keeps it simple and lets fresh, early-spring produce — fennel, herbs, and citrus — elevate the flavor without overpowering it.

Ingredients

  • 2 whole cooked Dungeness crabs (or ~1 ½ lbs picked crab meat)

  • 1 small fennel bulb, very thinly shaved

  • 1 blood orange, segmented

  • 1 Meyer lemon (zest + juice)

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon local honey

  • 1 tablespoon minced shallot

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh tarragon

  • Flaky sea salt

  • Fresh cracked black pepper

  • Optional: thinly sliced avocado or butter lettuce for serving

Instructions

1. Prepare the crab
If using whole crab, crack and carefully remove the meat, keeping large pieces intact. Refrigerate until ready to assemble.

2. Make the citrus dressing
In a small bowl, whisk together Meyer lemon zest, 2 tablespoons lemon juice, olive oil, honey, minced shallot, salt, and pepper.

3. Build the salad
Toss shaved fennel lightly with a spoonful of dressing to soften. Arrange fennel on a platter. Top with crab meat and blood orange segments.

4. Finish & serve
Drizzle remaining dressing over the crab. Sprinkle with parsley, tarragon, and flaky salt. Add cracked pepper to taste.

Serve chilled or at cool room temperature with warm sourdough or over butter lettuce cups.

Pro Tip

Pair with a crisp California white wine (Sauvignon Blanc or Albariño) and enjoy the sweetness of locally landed crab at its peak.

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