Deviled Crab Meat and Chicory Salad with Egg Dressing

Summary: This is a deliciously indulgent way to enjoy fresh crab meat! Recipe by David Tanis.

Yield: serves 4-6


  • ½ cup heavy cream
  • 3 large egg yolks
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • pinch of cayenne pepper
  • black pepper, to taste
  • 1 tablespoon fruity extra virgin olive oil
  • 8 ounces mixed salad greens like treviso, radicchio, Belgian endive and frisée, cut into 1" ribbons
  • ½ cup thinly sliced celery and leaves, from tender inner stalks
  • 1 pound fresh jumbo lump crab meat
  • 2 tablespoons snipped chives
  • 1 small Meyer lemon, cut in very thin slices, then half-moons, optional


Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.

Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2-3 minutes.

Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance; makes about 1 cup.

Make the salad: Put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 T of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.