Crab and Hazelnut Salad

(Pacific Northwest)

You may want to try this Crab and Hazelnut Salad this summer...feel free to share it with your friends! We can't remember who is was who shared this crab salad recipe with us, but it's definitely worth passing on!

We use Dungeness Crab for the crab meat with this, but would be really good with king, snow, or even imitation crab meat if you prefer. Canned crab meat works well in this recipe, too!


  • Green and Red Leaf Lettuce

  • Curly Endives

  • Radicchios

  • Watercress

  • 3 Hard Boiled Eggs

  • 1/4 Pound-Crab Meat

  • Hazelnut Dressing with Tarragon-recipe below...

Hazelnut Dressing with Tarragon


  • 2 Tablespoons-Dry White Wine

  • Vinegar

  • 1-Tablespoon- Dijon Mustard

  • Pinch each-Salt, Sugar, Fresh Ground Pepper and Grated Nutmeg

  • 2 Tablespoon-Tarragon-finely chopped

  • 1 Cup-Hazelnut Oil

  • 1/4 Cup-Roasted Hazelnuts-chopped


In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.

This Crab and Hazelnut Salad makes about 4 servings.

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