Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce

Preparation info
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Appears in

By Thomas Keller

Published 1999

  • About

This is a wonderful chilled salad thanks to the clean and distinctive flavor of the crab. I’ve combined it with elements that have gone with crab forever—cucumber, fresh dill, and mustard.


Cucumber Jelly

  • ½ small cucumber, peeled
  • gelatin sheets, soaked in cold water to soften
  • 1 cup


For the Jelly

Using a mandoline or sharp knife, cut lengthwise slices about 1/16 inch thick from the cucumber. Cut the slices into narrow strips about ⅛ inch wide. Cut the strips on the diagonal to make small cucumber diamonds; you will need about 2 tablespoons of diamonds.

Squeeze the gelatin to remove excess water and place it in a small metal bow