Meyer Lemon-Crab Salad

Annabelle Breakey
This simple, refreshing salad combines two exceptional West Coast winter ingredients: crab and fresh citrus. Serve as a starter course or as a lunch entrée. Prep Time: 15 minutes. Notes: Zesting the lemons is easier if you do it before you juice them.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 36 %
Protein 12 g
Fat 3.3 g
Satfat 0.5 g
Carbohydrate 1.3 g
Fiber 0.2 g
Sodium 356 mg
Cholesterol 57 mg

Ingredients

3/4 pound shelled, cooked Dungeness crab
1/4 cup Meyer lemon juice
2 tablespoons finely chopped shallot
1 tablespoon toasted sesame oil
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/4 teaspoon Meyer lemon zest (see Notes)
1 cup watercress leaves and small sprigs (large stems removed)

Preparation

In a medium bowl, toss crab with lemon juice, shallot, sesame oil, salt, pepper, and lemon zest. Add more salt and/or pepper to taste. Serve on a bed of watercress.

Note: Nutritional analysis is per serving.

Note:

Elizabeth Farquhar, Logsden, OR,

February 2007