Crab and Citrus Salad with Pumpkin Seeds

from Adam Timney of Bacar Restaurant and Wine Salon

Serves 4
A visual and textural feast, this seasonal salad is full of surprises. Combining a sophisticated balance of tart and sweet, buttery crab and crisp, bitter greens, this dish defines Bacar’s inventive style. The delicate crab accented with nutty seeds gives the final crunch on this late fall dish.

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INGREDIENTS:
Pumpkin seeds
Sea salt
2 tangerines
1 small pomelo
½ pound cooked crab meat
Meyer lemon juice, to taste
Belgian endive or radicchio, julienned
Pumpkin seed oil

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PREPARATION:
1. Toss the pumpkin seeds with salt. In a 325 degree F oven, lightly toast the seeds until fragrant. Let cool.
2. In the meantime, peel and cut the tangerines and pomelo into segments, separating and discarding the membrane and pith. Cut the pomelo segments in half.
3. Combine the fruit in a bowl with the crab meat and greens. Add the lemon juice, season to taste with sea salt, and toss gently to combine.
4. Arrange the salad in the center of the serving plates. Drizzle with the oil and sprinkle with the toasted seeds.