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Meyer Lemon-Crab Salad

Annabelle Breakey
Yield Makes 6 servings
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per serving.