Dungeness Crab, Avocado and Papaya Salad

This beautiful salad is occasionally on the menu at one of Portland's oldest and finest fish houses, Jake's Famous Crawfish, in downtown Portland. Jake's is considered one of the top ten seafood restaurants in the country and has been a Portland landmark for over 115 years.  Their menu changes daily and reflects the best and freshest seafood available in the Pacific Northwest.  This is a wonderful first course for a special occasion and is an elegant and light summer salad.  

Dungeness Crab, Avocado and Papaya Salad...adapted from a recipe in Jake's Seafood Cookbook

1 tablespoon fresh lemon juice

1/8 teaspoon saffron

2/3 cup mayonnaise

1/2 teaspoon ground ginger

1 firm, ripe avocado

1 firm, ripe papaya

12 ounces Dungeness crab meat

Red leaf or Bibb lettuce

To make the dressing, warm the lemon juice slightly and add the saffron. Allow the mixture to steep while the juice returns to room temperature. Combine the mayonnaise and ginger and add the lemon juice and saffron.  Blend well and refrigerate for at least 2 hours, preferably overnight.

Peel, seed and slice the avocado and papaya.  

Gently mix the crab meat with enough dressing to moisten.  I like to save out several crab legs for garnish.  Arrange some crab meat on a lettuce leaf.  Spoon several tablespoons of dressing onto the plate and complete the arrangement with slices of the avocado and papaya.  Garnish with several threads of saffron and a slice of lemon.

Serve with a crusty bread and a crisp, chilled white wine.

Makes 3-4 salads.