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Blue Crab Salad with Apple and Horseradish


1 large fresh horseradish root (about 1 pound), peeled

1 tablespoon kosher salt

2 medium red apples, peeled and diced

2 tablespoons mayonnaise

1 tablespoon red wine vinegar

1½ teaspoons coarse-grain mustard

1½ teaspoons worcestershire sauce

¼ teaspoon coarsely ground black pepper

1 tablespoon lemon zest

1 pound fresh blue crabmeat or jumbo lump crabmeat, drained

8 fresh chives, chopped

“My mom had a big love for crabmeat. The Carson Pirie Scott store in Evergreen Plaza had a restaurant inside, and every time we went she would order the crab salad with apples, so this is an homage to that. Since apples and crab can be quite sweet, I use horseradish to balance it out.” Fresh or pasteurized crabmeat is the best for this recipe. Frozen crabmeat tends to hold water and often has more bits of shell remaining in the mix after processing. If frozen crabmeat is your only alternative, turn to poached shrimp or lobster instead.


1. Grate the horseradish root to equal ½ teaspoon and set aside. Place the remaining horseradish root in a stockpot. Add water to cover and salt, and bring to a boil over high high. Reduce heat to medium-low, and simmer until the horseradish is tender and a paring knife can be inserted easily into root, 15 to 20 minutes. Drain and let stand 5 minutes. Dice into small pieces. 2. In a medium bowl, combine diced horseradish, apples, mayonnaise, vinegar, mustard, worcestershire, pepper, lemon zest, and grated horseradish. Pick crabmeat, removing any bits of shell. Gently fold crabmeat and chives into the horseradish mixture. Refrigerate the salad 30 minutes before serving.

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