This is a light and incredibly simple salad dressed with a preserved meyer lemon vinaigrette (but you could use any preserved citrus fruit, make a basic vinaigrette, or subsitute mayonnaise & lemon juice) that showcases the beautiful flavor of top quality crab meat. The appearance of this salad will change depending on which variety of crab you use. Peekytoe meat (as shown here) will provide smaller pieces with a fine string consistency, whereas Dungeness crab will be in large fluffy chunks.

As alternatives to serving this as a simple seafood salad, you could put it in a toasted brioche bun for a delicious crab salad sandwich or toss it with salad greens to get more servings out of the same amount of crab.

Wine Pairings: Vouvray or dry reisling from Pfalz

Ingredients: (serves 6)

1/2lb peekytoe crab meat or Dungeness crab meat
1 tbsp fresh lemon thyme leaves off the stalk
1 tbsp fresh chervil leaves off the stalk
1 large shallot, minced.
Fresh meyer lemon for garnish

Plus:
2 tbsp Preserved Meyer Lemon Vinaigrette, basic vinaigrette, or lemon & mayonnaise

Directions:

1. Lightly toss all ingredients together.

2. Garnish with an herb sprig and a small meyer lemon wedge. Serve.

___________

Browse More:
Crab Recipes
Seafood Recipes