Hawaiian Hearts of Palm with Citrus and Alaskan King Crab

Hawaii meets Alaska in this delicious combination of flavors!



Adjust Servings

Recipe CategoriesFish & Seafood


1eachtangerine, peeled and pitted
1eachruby red grapefruit, peeled and pitted
2Tablespoonfresh tangerine and/or grapefruit juice
2Teaspoonchampagne vinegar
1Teaspoonfresh lemon juice
1⁄2Teaspoonlemon zest
1⁄3Cupolive oil/vegetable oil blend (50/50) mix
 eachsalt to taste
 eachfreshly ground pepper to taste
1PoundAlaskan king crab meat, cartilage and shells removed
3Tablespoonchopped chives
14Ouncefresh hearts of palm sliced crosswise, 1/16th inch


  1. Over a bowl, segment the tangerine and grapefruit, catching any juice for the vinaigrette. Place segments in a medium bowl.
  2. In a small bowl, combine the tangerine/grapefruit juice, Champagne vinegar, lemon juice, and zest.
  3. Whisking, add oil in a steady stream until white.
  4. Season to taste with salt and pepper.
  5. In a medium bowl, combine the crab meat and chives. Add enough vinaigrette to lightly coat and toss gently.
  6. Peel away outer layer of hearts of palm to the tender white inner core.
  7. Slice and add the hearts of palm to the bowl with the tangerine segments.
  8. Add enough vinaigrette to lightly coat and toss well.
  9. Divide the salad among 4 plates.
  10. Place the crab meat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges.
  11. Lightly drizzle the plate with the vinaigrette.
  12. Serve immediately.


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