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Winter Cranberry and King Crab Salad

Updated: February 11, 2011 5:09PM



Michael McDonald’s dish employs cranberry chutney and gelatin as garnishes. We’ve made a simpler, though equally tasty, version here.

MAKES 4 SERVINGS

1/2 pound fresh cranberries

¾ cup orange juice

½ cup sugar

1 cinnamon stick

1 star anise, whole

¼ teaspoon cracked coriander seeds

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Salt and pepper

1 cup mayonnaise

1 ounce cognac

½ tablespoon ketchup

½ tablespoon fresh tarragon, chopped

8 ounces king crab meat, picked over for shells

1 tablespoon chopped chives

¼ Honeycrisp apple, cut into matchsticks

Ground cinnamon

Combine cranberries, orange juice, sugar, cinnamon stick, star anise and coriander seeds in a saucepot. Simmer uncovered over medium heat for 20 to 30 minutes, until slightly reduced. Remove and discard cinnamon stick and star anise. Puree mixture in a blender.

Whisky cranberry puree with vinegar and oil. Season with salt and pepper to taste and set aside.

Mix together mayonnaise, cognac, ketchup and tarragon and season with salt and pepper.

In a large bowl, toss crab meat with 4 tablespoons mayonnaise mixture. (You will have leftover mayo; try tossing it with chicken for a quick chicken salad.) Add chives and apple, mixing to combine.

Spread 1 tablespoon of cranberry vinaigrette on each plate and mound crab mixture on top. Dust lightly with cinnamon.

Adapted from Michael McDonald,one sixtyblue

Nutrition facts per serving: 643 calories, 47 g fat, 8 g saturated fat, 44 mg cholesterol, 40 g carbohydrates, 33 g sugars, 11 g protein, 870 mg sodium, 3 g fiber



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