Crab Salad with Lemon Dressing
Crab Salad with Lemon Dressing is a salad that serves 2. One serving contains 813 calories, 45g of protein, and 46g of fat. For $9.53 per serving, this recipe covers 68% of your daily requirements of vitamins and minerals. It is brought to you by wholefoodsmarket.com. 65 people were glad they tried this recipe. A mixture of mayonnaise, lump crabmeat, radishes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Crab, Corn, and Tomato Salad with Lemon-Basil Dressing, Crab Cakes over Mixed Greens with Lemon Dressing, and Crab & citrus salad with Chardonnay dressing.
Servings: 2
Ingredients:
1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges
1 tablespoon chopped chives, more for garnish
1 tablespoon finely chopped chives
Crab
1 teaspoon Dijon mustard
1 bunch endive, chopped in 1/2-inch-thick slices
1/4 cup extra virgin olive oil
1/3 pound haricots verts or thin green beans, trimmed
2 hard-cooked eggs, peeled and finely chopped
2 dashes hot sauce
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon juice
8 ounces lump crabmeat
2 tablespoons mayonnaise
3 radishes, thinly sliced
Salad
Salt and pepper
1/2 shallot, finely chopped
1 bunch watercress, chopped coarsely
2 teaspoons champagne or white wine vinegar.jpg)
1/2 pound baby Yukon gold potatoes, scrubbed
Equipment:
bowl
whisk
Cooking instruction summary:
For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.Toss celeriac with remaining dressing in a small bowl.To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.
Step by step:
1. For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl.
2. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.Steam haricots verts until tender.
3. Transfer to a boil of ice water to stop the cooking.
4. Drain thoroughly.
5. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.Toss celeriac with remaining dressing in a small bowl.To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs.
6. Garnish with chives and serve immediately.
Nutrition Information:
covered percent of daily need
