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

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