Saturday, February 10, 2007

Rand's Crab and Tangerine Nicoise with Lemon Vinaigrette

If you read this blog very much, you've heard me talk about my brother Rand, the talented artist who designs the headers and other graphics on Kalyn's Kitchen. What I don't talk about as much is that Rand is also a fabulous cook. Since he's an artist, he cooks in a completely right-brained way, and sometimes says he's baffled as to how I can keep track of ingredients and procedures for a recipe and write it in a way that others can reproduce the dish. (I'm also pretty much an intuitive cook, but I have a set of notebooks by category where I force myself to constantly jot down notes the entire time I'm cooking something.)

Rand has the same camera I do and we have fun sharing photos. He recently sent me these great photos of a salad he created, reminiscent of the famous Salad Nicoise which traditionally has fresh tuna, green beans, potatoes, anchovies, and Nicoise olives. Rand says this Crab and Tangerine Nicoise could also be called: Whatever You Have in the Refrigerator Nicoise. I think this would also be great with canned tuna if crab isn't in your budget.

This would be a phase three "once in a while treat" for South Beach if you use the potatoes. New potatoes or red skinned, waxy potatoes are lowest on the glycemic index. Without potatoes it would be phase two with the tangerines. If you're making this for people who aren't South Beach Dieters, it would be easy enough to put potatoes in some servings and not in others.

Rand's Crab and Tangerine Nicoise with Lemon Vinaigrette
(2-3 servings, recipe created by Rand)

Handful of fresh green beans (trimmed and blanched)
8 small new potatoes, boiled in salted water until barely tender, then cut in pieces
generous amount fresh chopped parsley
Handful of pitted Nicoise or Kalamata olives
1/2 onion thinly sliced
Mixed salad greens
1 (6 oz.) can crab meat (or use fresh crab if you're lucky enough to have it)
2 hard cooked eggs, cut into quarters
2 tangerines, peeled and separated into sections
Optional ingredients: capers and tomatoes

For Vinaigrette:
about 1/4 C good quality Olive Oil (Rand used Alejandro and Martin Olivey and Peppery variety)
1-2 T fresh lemon juice (to taste)
1 T fresh tangerine juice
small amount dill weed
salt and pepper to taste

Mix vinaigrette ingredients, adding more olive oil and lemon/tangerine juice and tasting until mixture is as tart as you like it.

Toss together cooked potatoes, blanched beans, parsley, onions, and olives in a bowl with several tablespoons of the vinaigrette. Serve mixture over mixed greens, topped with crab meat, several pieces of egg, and tangerine segments. (Add tomatoes or capers if you want them.) Drizzle over a small amount of additional dressing if desired.

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  1. Beautiful!! Those green beans just pop out of the picture. :)

  2. That is an incredible beautiful salad nicoise. I just know looking at it, it would taste wonderful and I'd be most happy with it.

  3. Crab is very seasonal right now - which is great - only I haven't managed to have any yet.

    Must...leave...the house!

  4. This comment has been removed by a blog administrator.

  5. I am going to run and see if they have canned crab in the super market here! Marrakech being land-locked, fresh crab is very hard to find:-( Thanks for the recipe!

  6. Scrum-tiddly.
    No fair that he's such a good photographer too!

  7. Sher and Tanna, doesn't it look great.

    Scott, you're lucky. Fresh crab is never in season here, sigh.

    Maryam, I hope you can find crab in Marrakech. Maybe we can do a crab for spices exchange!

    CC, it's true that Rand is amazingly multi-talented. I'm just lucky that he's my brother.

  8. Kalyn - What a beautiful picture and recipe! I guess the photography and cooking genes run in your family. Quick question: I'm allergic to crab, but how do you think this recipe would taste with smoked salmon?

  9. Ed, funny thing is that Rand originally planned to have salmon with the recipe, then switched it to crab, so I think Salmon would taste great!

  10. Love the tangerine twist! Perfect for citrus season and sounds like it can really freshen up the stodgy Nicoise.
    This may not be the right venue for this comment, but speaking of citus - I'm a new grapefruit juice addict. I had it fresh recently in Florida and oh. my. god. So delish!


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