Crab salad with peaches and salsa verde [James Walt, Il Caminetto] from Vancouver Eats: Signature Recipes from the City's Best Restaurants (page 146) by Joanne Sasvari

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 26, 2021

    The salsa verde is an excellent tomatillos-avocado salsa that serves as a "dressing" for the crab salad, the peaches, and the salad greens. The Dungeness crab meat is lightly dressed in olive oil and lime. The peaches must be perfectly ripe. This is a grand salad that makes a lunch. And, yes, you can put any leftovers in a taco shell and call it a midnight snack.

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