Dungeness Crab Caesar Salad

If you love Dungeness crab and Caesar salad, then this is a great salad for you. It looks elegant on a salad plate. Additionally, it’s really quite simple and fast to make. And, it’s all so very tasty. The cold months of the year are the best time for Dungeness crab, so this is perfect for the salad course for a holiday dinner.

If it’s difficult for you to obtain fresh Dungeness crab, purchasing frozen crabmeat is an excellent choice. It usually comes in 1 pound frozen containers. Also, Costco offers pound containers of fresh crabmeat during their seafood road show. Even in the Pacific Northwest, crab is most often flash-frozen. It should be eaten with a day or two from it being caught or from being thawed. (Note:  Fresh/frozen crab never smells fishy—-unless it’s passed its prime.)

1- 2 teaspoons squeezed anchovy paste*
1 clove garlic, crushed
1/4 cup bleu-cheese dressing OR mayonnaise
1 lemon,  juice—at least 1/4 cup
1 head of romaine lettuce, or several romaine hearts, or a package of baby romaine,
cut into bite-size pieces
ground pepper
1 cup Dungeness crabmeat (fresh or frozen —not canned)
1 handful of baby tomatoes, halved
1/3 cup grated parmesan cheese (preference: Parmigiano-Reggiano)

*Note: Please do not omit the anchovy paste, as it is an important ingredient. This amount of paste will give a hint of the flavor and will not overpower. (I dislike anchovies, but this bit of anchovy paste does add to the taste.)


Combine the anchovy paste, garlic, and bleu-cheese dressing (or mayonnaise) in a small bowl. Add the lemon juice to the mixture. Blend the mixture well and set aside. Place lettuce in a large mixing bowl. Pour the dressing and pepper over the lettuce. Toss well.

Place a layer of the tossed romaine lettuce mixture onto each individual salad plate. Layer a good portion of crabmeat on top of the lettuce. Add a few tomato halves to the salad. Sprinkle parmesan cheese over all. Serve.