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Crab Posole Salad

Photo: Iain Bagwell; Styling: Nissa Quanstrom
Total time 20 mins

Serves 2 as a main course, 4 as a first course

The ocean flavor of Dungeness meets earthy hominy in this twist on the Mexican soup posole, from chef Aniedra Nichols of Elway's Cherry Creek restaurant in Denver. "Dungeness crabmeat has a natural orange-red hue from the shell that makes the salad look vibrant," she says. You could also use shrimp, scallops, or fat flakes of Pacific cod.


  • About 2 tbsp. lime juice
  • 1/2 teaspoon minced serrano chile
  • 1 teaspoon minced shallot
  • 2 tablespoons grapeseed or safflower oil
  • 2 tablespoons extra-virgin olive oil
  • About 1/4 tsp. kosher salt
  • Pinch of pepper
  • 8 ounces shelled cooked Dungeness crab (about 1 1/4 cups)
  • 1 watermelon radish, halved and thinly sliced, or 4 or 5 round red radishes, thinly sliced
  • 3 cups thinly sliced napa cabbage
  • 2/3 cup canned white hominy, drained and rinsed
  • 1/3 cup loosely packed cilantro leaves
  • 1/2 avocado, cut into 1/2-in. cubes
  • 2 green onions (green parts only), thinly sliced

Nutrition Information

  • calories 518
  • caloriesfromfat 63 %
  • protein 29 g
  • fat 37 g
  • satfat 4.7 g
  • carbohydrate 19 g
  • fiber 6.7 g
  • sodium 760 mg
  • cholesterol 86 mg

How to Make It

  1. Whisk dressing ingredients together in a small bowl. Season to taste with more salt and lime juice. Set aside.

  2. Make salad: Put crab, radish, cabbage, hominy, cilantro, avocado, and half of green onions in a medium bowl. Add dressing and toss gently just to coat.

  3. Divide salad between 2 or 4 plates, arranging some crab pieces and some radishes on top. Sprinkle with remaining green onions.

Elway's Cherry Creek, Denver