Louisiana crab salad with lemon vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Freshly squeezed lemon juice; (1 lemon) |
| 1½ | teaspoon | Rice-wine vinegar |
| ¼ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Finely chopped basil leaves |
| ¼ | cup | Finely chopped fresh flat-leaf parsley |
| ½ | tablespoon | Coarse salt |
| 1½ | tablespoon | Freshly ground pink and black peppercorns |
| 2 | pounds | Jumbo lump crabmeat; picked over |
| ½ | bunch | Chives; for garnish |
Directions
This recipe sounds heavenly to me, but then I love crab. I got it from the latest Martha Stewart Magazine, "Living".
1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-½ hours.
2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.
(When picking over crabmeat, keep it over ice.) Posted to TNT Recipes Digest by ellenmirvine@... (Ellen M. Irvine) on May 15, 1998