Photo: Iain Bagwell; Styling: Nissa Quanstrom
Total Time
20 Mins
Yield
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.

How to Make It

Step 1

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

Step 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.

Step 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

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