Chilled Crab Salad
Heirloom Tomatoes, Celery, Dill, Micro Iceplant, Micro Amaranth, Nasturtium Vinaigrette, Amaranth Crackers
Chef Stephen Gillanders of Valhalla | Chicago, IL
“The recipe highlights Fresh Origins Micro Amaranth, Petite® Nasturtium Leaf, and Micro Iceplant in unexpected ways. Typically, nasturtiums are kept whole and serve mostly as a floral garnish. For this recipe, they are chopped into a confetti and stirred into a light, bright vinaigrette, enhanced by the nasturtiums' slightly sweet, floral, and peppery flavor. Along with cherry tomatoes and a dressed crab salad, the iceplant and amaranth add depth, texture, and flavor. The Micro Amaranth, with its subtly sweet and earthy flavor perfectly complements the oceanic flavor of the crab, while the Micro Iceplant serves as a refreshing and succulent addition in tandem with the sliced celery hearts. The cracker showcases amaranth in its puffed grain form, incorporated into the cracker to enjoy as a sidekick with the chilled crab. I wanted to create something light, punchy, fun, tasty, unique, and beautiful; inspired by Fresh Origins microgreens. This dish hits all those notes and then some. It showcases the versatility of the Fresh Origins products by presenting them in a way that is both dynamic and approachable.” — Stephen Gillanders
Adapted by StarChefs | September 2026 | Photo: Brad Danner
INGREDIENTS
Nasturtium Vinaigrette:
200 grams olive oil
200 grams rice vinegar
100 grams brunoise shallots
20 grams chopped Fresh Origins Petite® Nasturtium Leaf
10 grams kosher salt
Mayonnaise:
80 grams lemon juice
60 grams egg yolks
18 grams mild jalapeño hot sauce
15 grams mustard powder
11 grams kosher salt
6 grams red hot sauce
450 grams grapeseed oil
Crab Salad:
Yield: 1 serving
115 grams Peekytoe crab meat
Amaranth Crackers:
Yield: 1 serving
3 sheets rice paper
2 tablespoons sizzling rice grains
2 tablespoons puffed amaranth
Neutral oil
Kosher salt
Aonori
To Assemble and Serve:
Yield: 1 serving
7 grams baby heirloom tomatoes, halved
Kosher salt
Ground black pepper
Thinly sliced celery hearts
Celery leaves
Dill leaves
Fresh Origins Micro Iceplant
Fresh Origins Micro Amaranth
6 grams extra virgin olive oil
Flaky salt
METHOD
For the Nasturtium Vinaigrette:
In a mixing bowl, whisk to combine all ingredients. Transfer to a squeeze bottle and refrigerate.
For the Mayonnaise:
In a food processor, combine lemon juice, yolks, hot sauces, mustard powder, and salt until smooth. With the machine running, slowly stream in oil. Process until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Crab Salad:
In a mixing bowl, combine crab and 25 grams Mayonnaise. Cover and refrigerate.
For the Amaranth Crackers:
Heat dehydrator. Dip 1 sheet rice paper in water and place on a clean work surface, coarse side up. Dip second sheet rice paper in cold water and place on top of other, coarse side down. Let sit 3 minutes. Dust with grains and amaranth, pressing to adhere to rice paper. Dip final sheet rice paper in cold water and place on top of coating. Press to ensure stack is bonded. Transfer to a wire rack and dehydrate overnight. The next day, heat oil in a sauté pan over medium-high flame to 375°F. Break dehydrated rice paper stack into two shards. Add to hot oil and fry until puffed and crispy. Season with salt and aonori. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
In a mixing bowl, season tomatoes with kosher salt and pepper. Set aside. Place 1 quenelle Crab Salad in the center of a serving plate. Top with desired amount celery hearts, celery leaves, dill leaves, Fresh Origins Micro Iceplant, and Fresh Origins Micro Amaranth. Arrange seasoned tomatoes around Crab Salad. Spoon desired amount Nasturtium Vinaigrette over top. Drizzle with olive oil. Season with flaky salt. Serve with Amaranth Crackers.
