Fresh Crabmeat and Kiwi Salad

​Serves 4


Crabmeat and Kiwi Salad

  • 10 oz fresh Maryland jumbo lump crabmeat, picked clean of any shells
  • 1 Zespri® Green Kiwifruit, peeled and diced small
  • 1 tsp fresh cilantro, chopped
  • 2 tbsp curry dressing (recipe follows)
  • 4 oz Zespri® Green Kiwifruit Citrus vinaigrette (recipe follows)
  • Sea salt and fresh ground black pepper to taste
  • Fresh cilantro leaf to garnish

Curry Dressing

  • 1 tbsp curry powder, lightly toasted in a pan to release aroma
  • 1 egg yolk
  • 1 tsp fresh shallot, finely minced
  • ¼ tsp fresh garlic, finely minced
  • 1 oz rice vinegar (or substitute white wine vinegar)
  • 3 oz vegetable oil (Canola, Sunflower or Grapeseed)
  • 1 fresh lime, juiced
  • Sea salt to taste

Zespri® Green Kiwifruit Citrus Vinaigrette

  • 1 Zespri® Green Kiwifruit, peeled and roughly chopped
  • ½ lemon, juiced
  • ½ orange, juiced
  • 3 tbsp vegetable oil


  • Make the curry dressing by first by combining curry powder with shallots, garlic, and vinegar. Whisk in egg yolk first and then carefully whisk in oil to form an emulsion-like mayonnaise
  • Once all oil is incorporated into dressing, season with fresh lime juice, sea salt and black pepper. Keep chilled (dressing can be made a day ahead and refrigerated)
  • Make the “vinaigrette”, by combining chopped Zespri® Green Kiwifruit with lemon juice, orange juice and vegetable oil in a blender. Blend at high speed until fully smooth
  • In a small mixing bowl, combine fresh crab meat with diced Zespri® Green Kiwifruit and fresh cilantro
  • Add 2 tablespoons of the curry dressing to the crab mixture and fold together
  • Season with additional salt if needed
  • Divide salad on to four chilled serving plates. Spoon Zespri® Green Kiwifruit “vinaigrette” around and garnish plates with fresh cilantro leaf
    Serve immediately

Shawn McClain, Spring Restaurant Group Chicago

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