Dungeness Crab Salad With Butternut Squash and Apple-Wood-Smoked Bacon

Napa Rose

Chef Andrew Sutton

1 teaspoon canola or vegetable oil

1 cup peeled, diced butternut squash

1 pound cooked Dungeness crab

1/3 cup crumbled crisp-cooked bacon

1/3 cup seeded, cored, diced red bell pepper

1/3 cup diced apple

2 fresh jalapenos, seeded, veins removed, minced; see cook's notes

3 green onions, trimmed, thinly sliced, include about 1/3 dark green stalks

Zest (finely minced colored part of peel) of 1 orange

1 tablespoon chopped cilantro

2 tablespoons sour cream

3 tablespoons mayonnaise

For serving: Toasted broiche, toasted Hawaiian bread or toasted pita bread,

cut in triangles

Cook's notes: Use caution when working with fresh chilies. Wash hands and

work surface thoroughly afterward; do NOT touch eyes or face.

Heat oil in small skillet on medium-high. Add squash and cook, stirring

occasionally, until tender. Cool.

Combine all ingredients in large bowl; fold to combine. Cover and chill up to

2 hours. Taste and adjust seasoning if needed. Mound in center of 6 salad

plates. Garnish with toast triangles. Serve.

Yield: 6 servings

Nutritional information (per serving): Calories 451 (45 percent from fat);

fat 22.6 g; protein 27.4 g; carbohydrates 31 g; fiber less than 1 g; cholesterol

70 g; sodium 200 mg; calcium 113 mg.

Source: Andrew Sutton, executive chef, Napa Rose restaurant, Anaheim

www.californiacountry.info