Crab salad

Ingredients

Salad
2 lb. Dungeness crab meat, picked and strained
2 shallots, peeled and minced
3 tbsp. chopped and toasted pecans
2 tbsp. pumpkin seed oil (available in specialty stores)
2 tbsp. pumpkin syrup (recipe follows)
Pumpkin purée (recipe follows)
Micro greens, to garnish

Pumpkin syrup
1 cup sugar
1 cup water
1 cup white wine
1 cinnamon stick
1/2 cup peeled and diced pumpkin

Pumpkin purée
1 Red Kuri pumpkin, peeled and sliced thin
Salt and sugar, to taste

Directions

Salad
Combine ingredients except pumpkin purée and micro greens. Mold crab mix into a small ring mold.

Pumpkin syrup
Mix together sugar, water, white wine and cinnamon stick and bring to a boil. Poach pumpkin slowly in syrup. Remove when pumpkin is cooked through but slightly firm. Reserve syrup for seasoning of the crab mix.

Pumpkin purée
Season pumpkin with salt and sugar. Roast covered in a pan in a 400-degree oven until tender. Purée in blender until smooth.

To serve
On a plate using a metal ring, form the crab salad and then remove the ring.

Garnish with pumpkin puree, additional diced pumpkin, pumpkin syrup and micro greens.

Serves 8