Annabelle Breakey
YieldsMakes 6 servings
AuthorElizabeth Farquhar, Logsden, OR,
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.

How to Make It

Step 1
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
2

Note: Nutritional analysis is per serving.

Ingredients

 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)

Directions

Step 1
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
2

Note: Nutritional analysis is per serving.

Meyer Lemon-Crab Salad
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