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King Crab with Pear Tabbouleh Salad
As the weather warms up, seafood salads make for lighter, protein-rich entrees. Chef Wadi elevates a tabbouleh salad by adding fresh diced pears and topping it with fresh crab.
Servings
12
12
Cuisine Type
- american
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
- Fruit
Source: Chef Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
As the weather warms up, seafood salads make for lighter, protein-rich entrees. Chef Wadi elevates a tabbouleh salad by adding fresh diced pears and topping it with fresh crab.
Ingredients
1 cup fine bulgur wheat
8 tbsp. extra virgin olive oil, divided
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint
1/2 bunch scallions, white part only, thinly sliced
1 tomato, 1/4-inch diced
6 pears, cored and 1/4-inch diced
1/2 cup freshly squeezed lemon juice
1 1/2 tbsp. kosher salt
Freshly ground black pepper, to taste
6-8 lbs. Alaskan king crab
3 pears, thinly sliced
Steps
Rinse bulgur under cold water and drain well.
Place dry bulgur in bowl with 3 tablespoons olive oil and 2 cups boiling water; stir. Cover tightly with plastic wrap and let stand 15 minutes.
Drain in sieve, pressing lightly on bulgur to remove any excess liquid.
Coarsely chop parsley and mintand place in large bowl.
Add drained bulgur, scallions, tomatoes and pears, mixing well to distribute ingredients evenly.
Add lemon juice and 4 tablespoons olive oil, one tablespoon at a time, tasting as you go. Add salt and freshly ground pepper when proper balance is achieved.
Shell crab and cut in 2-inch pieces.
To serve, place about 1 cup pear tabbouleh in center of a large platter and arrange about 4-5 ounces worth of crab on top and around tabbouleh. Garnish with thinly sliced pears and a drizzle of olive oil.
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