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Hawaiian Hearts of Palm with Citrus and Alaskan King Crab

August 22, 2012 / By Foodland

Hawaiian Hearts of Palm with Citrus and Alaskan King Crab

Hawaii meets Alaska in this delicious combination of flavors!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 1 tangerine, peeled and pitted
  • 1 ruby red grapefruit, peeled and pitted
  • 2 tablespoons fresh tangerine and/or grapefruit juice
  • 2 teaspoons champagne vinegar
  • 1 teaspoon fresh lemon juice
  • 0.5 teaspoon lemon zest
  • 0.333333 cup olive oil/vegetable oil blend (50/50) mix
  • salt to taste
  • freshly ground pepper to taste
  • 1 pound Alaskan king crab meat, cartilage and shells removed
  • 3 tablespoons chopped chives
  • 14 ounces fresh hearts of palm sliced crosswise, 1/16th inch


  1. Over a bowl, segment the tangerine and grapefruit, catching any juice for the vinaigrette. Place segments in a medium bowl.
  2. In a small bowl, combine the tangerine/grapefruit juice, Champagne vinegar, lemon juice, and zest.
  3. Whisking, add oil in a steady stream until white.
  4. Season to taste with salt and pepper.
  5. In a medium bowl, combine the crab meat and chives. Add enough vinaigrette to lightly coat and toss gently.
  6. Peel away outer layer of hearts of palm to the tender white inner core.
  7. Slice and add the hearts of palm to the bowl with the tangerine segments.
  8. Add enough vinaigrette to lightly coat and toss well.
  9. Divide the salad among 4 plates.
  10. Place the crab meat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges.
  11. Lightly drizzle the plate with the vinaigrette.
  12. Serve immediately.
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