See more
Annabelle Breakey Photo by: Annabelle Breakey

Meyer Lemon-Crab Salad

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.

Sunset FEBRUARY 2007

  • Yield: Makes 6 servings


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 36%
  • Protein: 12g
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 1.3g
  • Fiber: 0.2g
  • Sodium: 356mg
  • Cholesterol: 57mg

Go to Full Version of

Meyer Lemon-Crab Salad Recipe