One of the best foods I’ve discovered while on the West Coast is by far the Dungeness crab. There’s something sweet and delicate about the flavor. This crab is actually super versatile. I haven’t thought of something to do with crab that I didn’t like. You can definitely use other crab in its place, but why would you?

When I make this meal, I use fresh Dungeness crab, which has never been frozen. Sometimes, my local market has crab that has been cooked and picked. And they freeze any extra meat they may have. Cooking your own is even better. You can simply boil them in salty water for 15 minutes. Then dunk them in ice water to stop the cooking. Don’t beat the hell out of the crabs to get at the meat, although you might want to use a mallet. I use a lobster cracker and an oyster fork.

If frozen crabmeat is all you can get, by all means go with it. Make sure you strain the meat after it’s defrosted.  Just, please, get high quality seafood harvested locally. Maybe try blue crab or king crab. Some of those mass-produced crab meats in cans are from farms… from other countries... so that wouldn’t be buying local. I wonder if the people who live there, and eat that meat, consider it “local.” Hmmmm….

Since I make meals ahead, I separate the ingredients when I can, so all I have to do is put it together for myself when I’m ready to eat it. This helps keep crisp things crisp and salad fluffy. For this salad, I can toss the ingredients and salad with the dressing and place the crab on top. (And then rearrange the onion so it’s a nice presentation, too!)

Once you get this recipe down, you’ll be able to make it in a pinch when you have company, or when you just want something fresh and delicious for yourself. Try slicing an heirloom tomato real thick and piling the crab mixture on top. Add some avocado. Keep your macronutrients balanced. You’ll LOVE this delicious and healthy salad. Usually, I do up to a 6 ounce portion of crabmeat which, at 6 oz of Dungeness crab, is less than 2g fat, about 1g carbohydrate and 30g protein, for a total of 142 calories.


Dungeness Crab, Chili and Lime Salad with Agave and Lime Vinaigrette


Makes 3-4 servings


For the crab

1 Pound Dungeness Crab
¼ Cup Pomegranate Seeds
¼ Cup Sauteed Onions
1 Jalapeno, minced (divided)
Zest of 1 lime
Cilantro, minced, about 2 Tbsp
2 Tbsp Agave
2 Tbsp Avocado Oil


For the salad

2 Cups Mixed Greens
1 Cup Arugula
1/3 Cup Toasted Coconut Flakes
Red Onion, sliced
1 Cup Cherry Tomatoes


For the dressing

Lime Juice, from zested lime, about 2 Tbsp
2 Tbsp Agave
2 Tbsp Champagne Vinegar
¼ Jalapeno, minced
¼ Cup Avocado Oil
Salt & Pepper, to taste


You know the drill. Mix the crab mixture and set it aside. Mix the dressing and set it aside. Build your salad in your container or in a bowl, so you can toss the lettuce with the dressing and top it with the crab. Simple, huh? 

Definitely put lids on things. I was just showing you the way I pack it.