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Chilled Crab Salad

Contributed by: Chris WebAdmin. of


  • 6 Dungness crab (live or frozen)
  • 2 lbs Alaskan king crab
  • 1 cup sea salt
  • 3 finely chopped hard boiled eggs
  • 3-4 shallots
  • 1/2 cup capers (optional)
  • 1/4 cup finely chopped flat leaf parsley
  • 1/2 cup finely chopped sweet red peppers (optional)
  • 1/2 cup Maille Dijonnaise
  • 2-3 tbsp Maille White Wine Vinegar
  • 1/4 cup ruby or tawny port wine
  • pinch salt
  • pinch freshly ground black pepper
  • 3/4 cup heavy cream 35%
  • 6 tbsp chopped chives (optional)


Bring pot of cold water with 1 cup sea salt to a rolling boil.

Plunge the crab into the water and cook for 8-10 minutes. Remove crab and allow to cool. Carefully remove all flesh reserving the shell. Remove cartilage and bits of shell from the flesh and discard.

Place the crab meat in a bowl along with the egg, shallots, capers, parsley, sweet peppers and toss lightly. In a separate bowl, combine Maille Dijonnaise, Maille White Wine Vinegar, port, salt, pepper and the cream. Pour this mixture over the crab and mix well.

Refrigerate mixture for up to 6 hours to allow flavours to blend.

Spoon mixture into serving bowls (or for a more elegant presentation, into crab body shells that have been washed) and garnish with chopped chives.

Serving Size: Makes 6 servings.

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