Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)?
Roasted hazelnuts have a naturally buttery flavor that goes beautifully with shellfish like crab and lobster.
The idea for this salad came from a crab hazelnut pear appetizer I had that was prepared by Oregon chef Jason Stoller Smith.
It’s lovely!
Crab Salad with Pear and Hazelnuts Recipe
PrintIngredients
- 1 1/2 cups fresh lump crab meat
- 1/4 cup chopped roasted hazelnuts
- 1/2 cup finely chopped celery
- 2 firm, but sweet pears, finely chopped
- 1/4 cup finely chopped red onion
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
- 1 Tbsp olive oil
- Freshly ground pepper
- Salt and pepper to taste
- 4 large pieces of butter lettuce, rinsed and patted dry
Method
In a medium sized bowl mix the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.
Gently fold in the lump crab meat, trying not to break up the crab too much.
Make individual servings, about a half cup each over a piece of butter lettuce.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Crab Salad with Pear and Hazelnuts on Simply Recipes. Thank you!
PrintIf you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Crab Salad with Pear and Hazelnuts
I made this recipe for my cousins baby shower and everyone loved it. It looks and tastes so elegant and easy to present. I served in on croissants and everyone loved it!
xxxxxyyyyy
This looks so good especially with the pear. YUM! Is it better to use fresh crab meat from the shell or can you get the same results from the can? I want to start getting into making crab, lobster, and shrimp dishes but I’m not quite sure what’s tastier.
Fresh crab will be tastier, but it’s a lot more expensive than canned crab. Canned crab is good too. ~Elise
All time favorite! Everytime I make it people want to know where I found the recipe, so glad your web site is so easy to remember! Have a few vegies in the family so I always make it and hold the crab on the side until they’ve dished up then add the crab for the carnivores. Living in Portland, OR all the ingredients are local and pretty much affordable.
xxxxxyyyyy
Im confused, do you serve the crab meat raw? Because it doesn’t mention anything about cooking the crab?
Lump crab meat is sold already cooked. ~Elise
I took advantage of a local crab sale today and needed a recipe! I used this recipe and oh my goodness…so decadent, it was like dessert! Loved this Elise! Thank you!
I have made your crab salad and it is very good, very different. The following is my favorite crab salad. I stopped giving this recipe to friends years ago because they would not listen when I told them to follow the instructions to the letter. They would mess with it and then wonder why it didn’t taste the same as mine. This is the quintessential dish of the Lower Alabama Gulf Coast.
Mr Bayley’s West Indies Salad
5 or 6 green onions, chopped, tops included
1 pound fresh lump crabmeat
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water(as cold as you can get it)
Salt and freshly ground black pepper
1. Follow the instructions to the letter!
2. Spread half the onions over the bottom of
a large bowl.
3. Cover with separated crab lumps.
4. Add the remaining onions
5. Salt and freshly ground black pepper
6. Pour over crab and onion: (do not mix these)
Oil
Vinegar
Ice Water
7. Cover and marinate 2-12 hours (2 days is
better – you will never make it)
8. Toss lightly before serving. Not stir.
9. Serve as a “salad” on a bed of lettuce or on
crackers as an appetizer
10. Variation: Substitute royal red shrimp for
the crabmeat.
Hope you enjoy this as much as I have for 30 plus years.