Crab & Apple Salad with Brown Butter Vinaigrette
At his restaurant, The Dabney, in Washington, D.C., Chef Jeremiah Langhorne's goal is to make the ingredients sourced from local farmers, producers and fishermen the star of the show. For instance, you can often find this crab salad on the menu in the fall when Maryland blue crab is at its peak. The rich, nutty flavor of brown butter complements the delicate, briny crab. Fennel pollen—harvested from fennel flowers—adds a citrusy, floral, anise flavor. Find it at well-stocked grocery stores or online. Or leave it out—the salad will still be delicious!