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Dungeness Crab Salad With Blueberries By Chef Harley Stephenson

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Makes: 1 servings adjust
Courtesy of Chef Harley Stephenson of Summit House Restaurant at Crystal Mountain.

Perched at 6,872 feet, Washington state's highest restaurant serves up Northwest cuisine, global flavors and classic comfort foods meet in a casual mountain environment with a view you won't find anywhere else!



  • 2 cups Dungeness Crab Meat, fresh
  • 1 Shallot, minced
  • 12 large Garlic Clove, minced
  • 12 cup Parmesan Cheese, shredded
  • 2 Lemons, squeezed and zested
  • 2 Oranges, squeezed and zested
  • 4 Green Onions, sliced thin
  • 2 tablespoons House Herbs, chopped
  • 2 tablespoons Pickled Ginger, minced
  • 1 tablespoon Red Cabbage, minced
  • 1 pinch Paprika
  • 1 pinch Salt

Step 1

Drain crab meat in strainer by pressing down. In a medium bowl slowly mix all ingredients, except blueberries.


  • 1 12 cups Blueberries

Step 2

After salad is mixed, add blueberries being careful not to smash.

Step 3

Place on toasted baguette slices for a wonderful fresh summer appetizer. Or place on salads or sandwiches.
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