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Alaskan King Crab with Pear Tabbouleh Salad

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Crisp Forelle pears add another level of flavor and texture to a classic Middle Eastern dish, created by Minneapolis chef Sameh Wadi.
  • 2 to 3 pounds Alaskan king crab, shelled and cut in 2-inch pieces
  • Pear Tabbouleh
  • ⅓ cup fine bulgur wheat
  • 1 tablespoon olive oil
  • ⅔ cup boiling water
  • 4 cups Italian parsley, finely chopped
  • ¼ cup tomatoes cut in ¼-inch dice
  • 2 scallions, white part only, thinly sliced
  • 2 Forelle pears, cored and cut in ¼-inch dice
  • ¼ cup mint, torn in small pieces by hand
  • 2 to 3 tablespoons lemon juice
  • Olive oil
  • Salt and freshly ground black pepper to taste
  • 1 Forelle pear, thinly sliced

For the tabbouleh, rinse the bulgur wheat under cold water and drain well. Place bulgur in a bowl and toss with olive oil, and then add boiling water. Cover bowl tightly with plastic and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove excess liquid.

Transfer slightly cooled bulgur to a larger bowl and toss with parsley, tomatoes, scallions, pears, and mint. Mix well to distribute ingredients evenly and add lemon juice and olive oil, 1 tablespoon at a time, adding more of either or both as necessary. Season to taste with salt and black pepper.

To serve, place pear tabbouleh in the middle of a plate. Arrange king crab pieces around the tabbouleh and garnish with several slices of Forelle pear. Drizzle lightly with olive oil before serving.

yield: Makes 4 servings

  • Serving Size: 19 oz
  • Calories: 440
  • Carbohydrates: 25g
  • Protein: 56g

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