Crab Salad with Radish Aioli, Radish Juice Vinaigrette
Whenever I spring for jumbo lump crab, my goals are simple - to take extra care with keeping the luscious chunks of crab in tact and enhancing their richness with a few subtle flavors. There's something to be said for adding flavors to a dish, but when you have the best ingredients, subtle can be better.
I began to notice radishes again after gnawing on a few whole bulbs at the bar of The Red Cat months ago. After buying a bunch of radishes, I wondered how I could use them in multiple ways to bring their flavor to the crab. The fresh, peppery bite, along with a simple herb, could be a nice match for the sweet crab.
I started by chopping radishes into a very fine dice and folding them into a homemade aioli - emulsified together with a touch of dijon mustard, lemon juice and chervil for a faint anise flavor. As you've read here before, I'll use my juicer to juice just about anything. The radishes produced a pink, light, subtle yet peppery juice that I used as a light vinaigrette to spoon around the crab. Each bite of the crab was enhanced with a bit of the radish - from the aioli and the radish vinaigrette to the thin slices spread around the dish.
Related:
My Recipe for Crab Salad with Smoked Paprika Aioli
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