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!

EatingWell Magazine, September 2021


Credit: Johnny Autry

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Melt butter in a small saucepan over medium heat. Cook, stirring occasionally, until golden brown and fragrant, about 3 minutes. Remove from heat and stir in shallot and garlic. Let stand until softened, about 2 minutes. Whisk in vinegar, lemon juice, honey, fennel pollen, 1/4 teaspoon salt and pepper.

  • Mix crab, chives and the remaining ¼ teaspoon salt in a medium bowl. Drizzle the warm vinaigrette over the top and toss to mix well. Arrange on plates with apple and walnuts and drizzle with oil. Sprinkle with lemon zest and more fennel pollen before serving, if desired.

Nutrition Facts

3/4 cup
183 calories; fat 13g; cholesterol 55mg; sodium 354mg; carbohydrates 5g; dietary fiber 1g; protein 13g; sugars 3g; saturated fat 4g; vitamin a iu 254IU; potassium 72mg.