King Crab with Pear Tabbouleh Salad
Source: Chef Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
As the weather warms up, seafood salads make for lighter, protein-rich entrees. Chef Wadi elevates a tabbouleh salad by adding fresh diced pears and topping it with fresh crab.
1 cup fine bulgur wheat
8 tbsp. extra virgin olive oil, divided
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint
1/2 bunch scallions, white part only, thinly sliced
1 tomato, 1/4-inch diced
6 pears, cored and 1/4-inch diced
1/2 cup freshly squeezed lemon juice
1 1/2 tbsp. kosher salt
Freshly ground black pepper, to taste
6-8 lbs. Alaskan king crab
3 pears, thinly sliced
- Rinse bulgur under cold water and drain well.
- Place dry bulgur in bowl with 3 tablespoons olive oil and 2 cups boiling water; stir. Cover tightly with plastic wrap and let stand 15 minutes.
- Drain in sieve, pressing lightly on bulgur to remove any excess liquid.
- Coarsely chop parsley and mintand place in large bowl.
- Add drained bulgur, scallions, tomatoes and pears, mixing well to distribute ingredients evenly.
- Add lemon juice and 4 tablespoons olive oil, one tablespoon at a time, tasting as you go. Add salt and freshly ground pepper when proper balance is achieved.
- Shell crab and cut in 2-inch pieces.
- To serve, place about 1 cup pear tabbouleh in center of a large platter and arrange about 4-5 ounces worth of crab on top and around tabbouleh. Garnish with thinly sliced pears and a drizzle of olive oil.