Creamy winter citrus salad with Crab
1 dungeness crab, picked for meat (or about 8 legs/1.25 lbs in-shell)
2 small, tasty oranges
1 ripe avocado
1/2 C pepitas (pumpkin seeds, raw preferably)
3T plain greek yogurt
Juice of 1 lemon
1 T good, mild olive oil
Pick the crab meat and mince the shallot. Toast the pepitas in a hot pan, moving constantly for a few minutes. Zest the oranges and grapefruit a bit to get about 1-2 tsp of zest into a small bowl. Section the fruits by slicing the stem/flower ends off and cutting the pith away. Hold the fruit in your hand and cut* along the membranes to section the fruit out.
Drain the excess juice into the zest bowl, and add the yogurt, shallot, lemon juice, olive oil and a bit of salt. Whisk together and let stand. Slice your avocado thinly and portion 1/4 for each serving. Dress the frisee and watercress in the creamy citrus dressing, and assemble the citrus segments, crab, avocado and pepitas on top.
*If you’re afraid of doing this, watch a youtube video; if you’re still afraid, cut them in rounds instead.