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.

Aniedra Nichols
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Nissa Quanstrom

Recipe Summary

total:
20 mins
Yield:
Serves 2 as a main course, 4 as a first course
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Source

Elway's Cherry Creek, Denver

Nutrition Facts

518 calories; calories from fat 63%; protein 29g; fat 37g; saturated fat 4.7g; carbohydrates 19g; fiber 6.7g; sodium 760mg; cholesterol 86mg.
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