Meyer Lemon-Crab Salad

Yields
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.

Annabelle Breakey

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)

Step 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.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 83Calories from Fat 36

% Daily Value *
Total Fat 3.3g6%

Saturated Fat 0.5g3%
Cholesterol 57mg19%
Sodium 356mg15%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.2g1%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Meyer Lemon-Crab Salad