Dungeness Crab and Fuji Apple Salad with Curry Mayonnaise Recipe

• 1 pound fresh, cleaned Dungeness crabmeat, drained of excess water
• 1/2 Fuji apple, peeled and cut into small dice
• 1/2 stalk celery, cut into small dice
• 1/2 European cucumber, seeds removed and cut into small dice, plus slices for topping
• 1 shallot, cut into small dice
• 1/4 bulb fennel, cut into small dice
• 1 teaspoon fennel fronds (tops), finely chopped
• 1 teaspoon lemon zest, finely chopped
• Juice of 1/2 lemon
• 4 tablespoons curry mayonnaise
• Kosher salt and white pepper, to taste
• 1 teaspoon curry powder
• 1 egg yolk
• 1 teaspoon lemon juice
• 1/2 cup vegetable oil
• Kosher salt and white pepper, to taste
• 1 cup spicy greens (such as arugula, mustard greens, or cress)

1. In a large stainless steel bowl, combine crab, apple, celery, cucumber, shallot, fennel, and fennel fronds.
2. Add lemon zest, lemon juice, and mayonnaise, and gently fold ingredients together, trying not to break up the crab too much, until well combined and evenly covered with the mayonnaise.
3. Season with salt and pepper.
4. Place the curry powder, egg yolk, and lemon juice in a small stainless steel bowl.
5. Slowly whisk in oil until ingredients thicken and a creamy consistency is formed.
6. If the consistency is too thick, slowly add small amounts of cold water until the mixture resembles a spreadable mayonnaise.
7. Season with salt and pepper.
8. On a chilled plate, place crab salad on a bed of spicy greens and top with a spoonful of remaining curry mayonnaise and sliced European cucumbers.

crabmeat, apple, celery, european cucumber, shallot, fennel, fennel, lemon zest, lemon, curry mayonnaise, kosher salt, curry powder, egg yolk, lemon juice, vegetable oil, kosher salt, arugula

Taken from www.chowhound.com/recipes/dungeness-crab-and-fuji-apple-salad-with-curry-mayonnaise-10143 (may not work)