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Crab Salad with French Breakfast Radishes



1 cup rice vinegar

1 tablespoon sugar

3 tablespoons salt, separated

2-3 medium daikon radishes*, trimmed and julienned

1 lemon

1 lime

½ orange

¼ cup olive oil

1 tablespoon honey

1 tablespoon black pepper

2 bunches Easter egg radishes, quartered

2 avocados, diced

½ pound lump crabmeat, shelled

Chef note: The daikon needs to be pickled 2 days ahead.


  1. Heat vinegar, sugar, 2 tablespoons salt, and 1 cup water over low heat until sugar and salt dissolve. Place daikon in warm brine, cover, and place in refrigerator for 2 days.
  2. Make citronette by juicing citrus into medium bowl. Add olive oil, honey, pepper, and remaining salt. Whisk until emulsified.
  3. In large bowl, gently toss Easter egg radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.

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