
Lemon Crab Salad
Serve this delicious salad for appetizers, brunch, lunch, or dinner. It can be the main event or a side dish. If you have any leftovers... well, that is a pretty slim chance. Everyone loves this light crab salad recipe so much that it is very rare to have any left over. If you like wine with your crab, pair this up with a light, crisp white wine with a hint of sweetness.Meyer Lemon Crab Salad
You can make this salad in only 15 minutes from start to finish, so serve it whenever you do not want to spend a lot of time in the kitchen. If you cannot get Dungeness crab in your area, use the freshest crab you can find. Canned crab is okay, but it just does not have the same flavor as a fresh crab. Ask at your local fishmonger if they can pick the meat for you. If not, they can at least crack and clean it so picking the meat out is easier for you once you get home. Always keep your crab on ice; it deteriorates rapidly. Bring a cooler with you to the market to keep it fresh.Lemon Crab Salad Ingredients
- ¾ pound Dungeness crab, cooked and shelled
- ¼ cup Meyer lemon juice
- 2 Tablespoons shallot, finely chopped
- 1 Tablespoon toasted sesame oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon Meyer lemon zest
- Fresh greens
Meyer Lemon Crab Salad Preparation
- In a medium bowl, lightly toss the crab with the lemon juice, shallots, sesame oil, salt, pepper, and the lemon zest.
- Add more salt and pepper, according to taste.
- Serve on a bed of fresh greens.
Lemon Crab Salad Nutrition
- Per Serving: 82 calories.
- calories from fat 35%.
- protein 11g; fat 3.3g
- saturated fat 0.5g
- carbohydrates 1.2g
- fiber 0.2g
- sodium 355mg
- cholesterol 56mg.
prep time 15 minutes
Dungeness Crab Recipes

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