Recipe of the Month: Crabmeat Salad with Ginger Dressing

Chew on this!  A 3-oz serving of crabmeat provides nearly a third of your daily protein intake and more than 100% of vitamin B12, which supports normal brain function. 


  • 2.5 oz. jumbo lump crabmeat
  • 5 pieces green melon, cut into 1-inch cubes
  • 1 grapefruit segment, torched with sugar and cut diagonally
  • 1 wedge of avocado, sliced
  • 4 pieces radish, thinly sliced
  • 4 pieces hearts of palm, thinly sliced
  • 1/2 tsp finely diced jalapeño
  • Mâche greens
  • 1 tsp basil oil
  • 1 tbsp chopped ginger
  • 1 tbsp mustard
  • 2 tbsp honey
  • 1 Juice of lemon
  • 3 tbsp champagne vinegar
  • 1 cup canola or blended oil
  • salt and pepper


  1. Combine salad ingredients and plate.
  2. In a blender, combine ginger, mustard, honey, lemon juice, and vinegar and blend. Slowly drizzle in oil to emulsify. Season with salt and pepper. Drizzle ¼ over salad.
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