Crab Fuji Apple Salad

This recipe will provide 4 servings as a luncheon, or meal salad, 6 as an appetizer, and approximately 14 as an amuse bouche.


1 pound container of Baja Stone Crab meat
1 medium sweet or Maui onion
2 tablespoons golden brown sugar
3-5 celery stalks, tops and butts removed
2 Fuji, or similar apples
2 large lemons
Cranberry walnut or similar bread, sliced about ½ inch thick
Unsalted butter
2 tablespoons mayonnaise (homemade or premium store bought)


Turn crab out into large, non reactive bowl. Break apart lightly with hands, endeavoring to maintain “chunkiness.”

Add finely diced onion, sugar and mayo and combine lightly. Take care to keep mixture as “dry" as possible, adding mayo a bit at a time.

Once combined, cover with plastic wrap, place in coldest spot (bottom) of refrigerator for at least an hour, preferably 3 hours for flavors to combine.

Shortly before serving time, prepare the bread by removing the crusts, cut into desired shape (triangles have least waste), butter lightly both sides with unsalted butter, and toast in a pan on stovetop. A light golden brown color is your goal. Set aside on a tray to cool and do not allow overlap of slices.

Finely dice the celery, make a small julienne of the apples. Place apples in a bowl and squeeze lemon juice over them, tossing to coat.

Remove chilled salad, correct seasoning with sea salt, and fold in celery.

To serve, place a toast on serving dish, use a tablespoon to create a quenelle (football-shaped ball) or a sherbet scoop for a sphere, and place on top. Garnish with a tent of apple “matchsticks” and serve immediately.

Recommended wine pairing: crisp Pinot Grigio, Sauvignon Blanc , Prosecco, or of course, Champagne.