I used live dungeness crab, which I cooked for this dish, and it turned out absolutely fantastic!
Please note: If you live in Friday Harbor, the fish barge -- Friday Harbor Seafood Company -- down on the main dock is open until the end of this month, then they close for the winter. This is the only place you can get live or fresh crab...
Recipe for two:
2 small live dungeness crabs or one pound of crab meat
2 big handfuls of baby spinach
1 big handful of arugula
Juice of one blood orange
2 blood oranges peeled and segmented
1 pinch both salt and pepper
3 T olive oil (extra virgin)
1/4 c finely sliced red onion
A splash of red wine vinegar
Fill a large pot with salted water, and bring to a boil. When the water is really boiling hard, add the crab upside down (poor little buggers). When the water starts to boil again, set the timer for 20 minutes. Fill a sink or bucket with iced water and add the crab when they're done, and allow to cool. This process will help release the meat from the shell. When cool enough, clean the crab under running water, then crack and pick out the meat, and place in the refrigerator to cool.
In a large stainless steel bowl add all the ingredients except the greens, crab and the orange segments, and mix. Now add the crab, greens and orange, and gently toss with your HANDS! Don't use tongs or spoons, they just bruise the salad greens. Plate onto chilled plates...
Bon Appetit! Chef Hobbes
