Croissant Crab Salad Sandwich with
Tangerine Mixed Baby Greens Salad
2 cups Blue Star crab,
picked over to remove
1 cup shredded Tillamook
Special Reserve Extra
1/2 cup sliced green onions
2 teaspoons Kirkland
3/4 cup mayonnaise
1/4 cup aged-in-wood sherry
1 tablespoon fresh
Fine sea salt and ground
black pepper to taste
1/2 cup fresh tangerine juice
Grated peel of 1 tangerine
Juice of 1 lime
1/8 teaspoon sea salt
1/4 cup light brown sugar
2 tablespoons sliced
1 tablespoon minced
1/2 cup Kirkland Signature
Freshly ground black pepper
1 Kirkland Signature
1 tablespoon Kirkland
Signature olive oil
1 teaspoon Kirkland Signature
Herbed Seafood Rub
4 Kirkland Signature
1/4 cup thinly sliced red onion
5 cups mixed baby greens
1 tangerine, peeled
To prepare the crab salad, place all ingredients in a
bowl. Gently toss with the fingertips to combine
thoroughly. Let stand for 15-30 minutes to allow
flavors to blend.
To prepare the dressing, combine tangerine juice
and peel, lime juice, salt, brown sugar, green onions
and ginger in a bowl. Gradually whisk in olive oil
until blended. Season to taste with pepper.
To prepare the croutons, preheat oven to 300°F. Toss
all ingredients in a bowl. Place on a baking pan and
toast for 15 minutes.
Slice open the 4 croissants. Top with crab salad.
Place red onions, mixed baby greens, tangerines and
1/2 cup croutons in a salad bowl. Drizzle with dressing
to taste and toss lightly to coat evenly. Serve within
4-5 minutes to prevent wilting. Makes 4 servings.
Northwest Grilled Garlic
Pacific Seafood Group
1/3 cup butter
1/3 cup olive oil
Juice and grated peel of
4 Dungeness crabs,
cleaned, cooked and
Seasonal vegetables for
Salt and pepper
1/4 cup chopped
1/4 cup chopped fresh basil
Melt butter with olive oil, garlic, and lemon juice
and grated peel.
Toss crab in the butter mixture to coat. Place crab
on the grill away from the flames.
Toss vegetables in the butter mixture and season
to taste with salt and pepper. Place vegetables on
Cook crab for 4 minutes and turn over, brushing
with the butter mixture. Turn the vegetables over.
Cook until the crab is heated through and the vegetables are done. Arrange the vegetables on a platter.
Toss herbs in the remaining butter mixture. Add the
crab and toss until coated. Arrange the crab on the
platter. Pour the remaining butter mixture over
Serve with crusty sourdough bread. Makes 4 servings.