Joy the Baker

Crab, Apple & Pomegranate Salad

December 26, 2012

crab and apple salad

Whoa you guys…. whoa!

I’m pretty sure that Christmas just happened and I’m also pretty sure it was bonkers.  I lost myself in a sea of Bundt cakes, lasagna, loud family gatherings, and wrapping paper. It was glorious and loud, delicious and wonderful… and loud.

I hope you’ve also had a wonderful (and loud) holiday.  The higher the volume, the more the fun.

crab and apple salad

I’m now turning my attention to the next holiday in our December line-up: New Year’s Eve and New Year’s Day!  Let’s be real… I’m also turning my attention to my comfortable couch and marathons of Suvivorman on television.

But!  …I’ve been brainstorming fancy party punches, classy (but totally easy) salads, and simple New Year’s Day breakfasts.  It’s been such a blessed year, let’s go out deliciously.

First!  Fancy Crab, Apple and Pomegranate Salad.  It’s beautifully elegant.  I don’t eat Alaskan crab very often so this salad feels like a wonderful treat.

crab and apple salad

I started this salad with a homemade dressing.  What makes this dressing so unique is the apple.  Yes!  A whole apple is pureed into this dressing!

crab and apple salad

In the bowl of a food processor I combine scallions, garlic, salt and pepper.  This salad is a vinegar and olive oil base.

I love experimenting with different vinegars.  Apple cider or champagne vinegar would be delicious in this dressing.  I used a coconut vinegar, because I’m newly obsessed with its health benefits.  It actually doesn’t taste anything like coconut, but is packed with amino acids and minerals.

Also… I’m weird.

crab and apple salad

Fresh apple chunks add a bright sweetness to this dressing.  Because this salad is so packed with fruit, this dressing doesn’t need any additional honey or agave.  All of the sweetness comes from nature.

crab and apple salad

The dressing is smooth and fruity.  It’s ready for our salad!

Two things!  This dressing can be made in a blender instead of a food processor, but might just need some more twerking because the blades are smaller.  Also, this salad dressing can easily be made and left to rest in the fridge.

crab apple salad

These salad ingredients are so fun, and so devoid of… lettuce.

Granny Smith apples are left unpeeled and sliced thin.  Cucumbers keep their green skins but lose their seeds.  Mangos are ripe, firm, and chunked.  Pomegranate seeds are poppy, juicy, colorful, and crunchy.  Alaskan King Crab legs are fancy and so so flavorful!

crab and apple salad

Fresh herbs are also a treat in this salad.  This cilantro and fresh mint combination makes this salad feel tropical and somehow festive.

 I found beautiful Alaskan King Crab legs at the grocery and the kind fish monger was gracious enough to trim the legs for me so I could easily handle the legs when I got home.  Just so you know… ask for it!

Oh!  Do you know this mango slicing trick?  It’s a good one.

crab apple salad

We’ve had some rainy days and beautifully sunny days this past week.

crab and apple salad

Just look how fancy we are!  Fancy and festive.  This salad is inspired.  It’s super fresh and light.  The flavors are bright and sweet.  It’s a really wonderful compliment to all the big, heavy meals I’ve been enjoying his holiday season.  This salad is a nod to beach vacations, summer times, and good living.

I hope this week finds you happy and well and closing your year with peace and love!

Crab, Apple & Pomegranate Salad

makes 6 small servings

recipe inspired by Epicurious

Print this Recipe!

For the Dressing:

1 medium Granny Smith apple, peeled and sliced (about 1 cup)

1 small coarsely chopped shallots (about 3 tablespoons)

1 large garlic clove, coarsely chopped

3 tablespoons apple cider vinegar

3/4 teaspoon salt

1/4 teaspoon fresh cracked black pepper

2/3 cup good quality olive oil

For the Salad:

1 pound Alaskan King Crab leg meat

1 firm but ripe mango, cut into cubes and peeled

2 medium Granny Smith apples, unpeeled and sliced thin

1 cucumber, sliced in half length-wise, seeds removed, sliced thing

1/2 cup pomegranate seeds

1/3 cup fresh chopped cilantro

1/4 cup fresh chopped mint

salt and pepper to taste

Start by making the dressing.  Place apple, shallots, garlic, vinegar, salt, and black pepper in the bowl of a food processor fitted with the blade attachment.  Fit lid on the bowl and pulse several times until mixture is an almost completely smooth puree.  With food processor on, slowly drizzle in olive oil.  Blend until emulsified.  Taste and season to taste.  Set aside until salad is ready to dress.

To make the salad, in a large bowl toss together crab, mango chunks, sliced apples, cucumber, pomegranate seeds, mint, and cilantro.  Add as much dressing as you’d like to moisten and flavor the salad.  You may have dressing left over, depending on your taste.  Season with salt and pepper and serve.  

46 Comments Add A Comment

  • You have the awesome birch tree straws!!! I’ve been obsessed with them and heavily suggested to my family members as a “possible stocking stuffer item” but they did not bite. I suppose I’ll have to order them myself. This looks delicious!

  • Haven’t tried yet. Fancy, fresh, with seafood — we must be in sync somehow. Just what I wanted for the new year.

  • sounds delish..I’m a huge fan of salads!

  • Heading to the store this afternoon. This is perfect for the way I feel about holiday food at the moment. i.e., please, no more…

    This is beautiful and I am certain that’s a sparkling water in the glass.


  • You had me at crab. MMM


  • woah, pureeing the whole apple into a dressing is such a brilliant idea- I need to go get some apples ASAP. Also the Alaskan crabs are definitely a treat and no lettuce- yes please! I hope you had a great xmas with the family and happy new years in advance :)

  • Joy, thank you for this !!! Embarrassingly, I think the Fuji apple vinaigrette at Panera is out if this world and i have spent an obscene amount if time trying to guess how to make it. When I read that this dressing has a whole apple puréed in it – I felt like a prayer had been answered.

    Amazing looking salad with lots of my favorite things (hello mango and pomegranate) – thanks so much !

    Glad to hear your Christmas was wonderful……and loud!

  • This recipe looks absolutely refreshing!! I love that light and the desk. Can I ask where is that table/desk from?

  • I’ve added all the things in this to my shopping list; I’m spending New Years Day by myself, and I think this will be the perfect light supper after I’ve made it through a remake of my New Years Day brunch recipe idea post this year!

  • What a great sounding salad – mango, crab, apples, pom, mint – I can almost taste the flavors from here! And I hope you had a wonderful Xmas :)

  • Wow! That looks delicious and light! Just what I need after huge Christmas meals. But now, allow me to finish the third cake of the week.

  • Looks exactly like what I need right now (after about 800kg of Raclette cheese)

  • Yum, that salad looks awesome! Any suggestions for making dressings like this one if you don’t own a food processor?

    Also, I got your lovely book for Christmas and spent some pleasant hours going through and sticky-note-ing the recipes I want to try first :) Hurray!

  • Joy,
    This is beautiful, but is there really a 1/4 cup of pepper in the dressing? Happy New Year and all the best to you; I love your creative, fun, gorgeous blog!

  • looks fab and light. not been able to eat any thing today after totally over indulging on Turkey and Christmas pudding yesterday!

Leave a Reply

5 trackbacks


homemade decadence

The Web Series



Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Creamy Roasted Red Pepper Soup
Let It Be Sunday
Sausage, Cheddar and Grits Frittata
Roy Choi’s Furikake Kettle Corn
Apple + Fennel with Pistachio + Apricot
Let It Be Sunday (+Monday)
Fall 2014 Cookbooks!
Baking Bootcamp: Apple Pie Biscuits
Beer Brownies