A crabfest celebration: The sensational sierra crab salad

I don't think there is a more refreshing dinner than a wonderful salad and when that salad is loaded with freshly shelled crab, some bacon and an incredible brie cheese cream, well you are truly talking gourmet! Yes, it might have a few more calories than a normal salad but it certainly has less than anything at any of the fastfood dens of death around the world (which by the look of obesity rates in America is where most seem to experience fine dining).

As with any salad, there really isn't a recipe with amounts and time. There are a few special things you need to do to create this salad but it isn't anything hard and just in case you need some help, I have the usual how-to pictures in the slideshow. When Dungeness crab is not in season, you can still prepare this salad using salmon or trout as both have the texture and taste to compliment the brie creme (and I will give you the steps to prepare the brie creme as well as pictures).

Ingredients needed to make Sierra Crab Salad with Brie Creme (serves 2):

• 1 Dungeness crab, cleaned and shelled with the meat set aside
• 8 spears asparagus
• spinach leaves, stems removed
• 2 ounces brie cheese, softened
• 1 Tbs. heavy cream (unwhipped whipping cream)
• 1 Tbs. mayonnaise
• 1 avocado, peeled, pitted and sliced
• 4 slices bacon, cooked and chopped

Steps:

1. Pick over the crabmeat to make sure there are no shells. Discard the shells.
2. In a pan of boiling salt water, add the asparagus and cook 5 minutes. Remove the asparagus to a bowl of ice water and set aside.
3. Mound some spinach leaves in the middle of each serving plate.
4. In a small saute pan or skillet over low heat, add the brie cheese, heavy cream and mayonnaise and whisk until smooth.
5. Remove the pan from the heat and gently stir in the crabmeat. Let the crab sit in the brie creme a few minutes.
6. Spoon some of the crab mixture atop the spinach and sprinkle some bacon over the crab.
7. Place the slices of avocado on the plate and serve.

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