26 Apr 2011 Crab Salad with Lemon Dressing

Adapted from Whole Foods Market. Crab salad with lemon dressing. Downloaded from the web on April 21, 2011.

Crab Salad
Copyright © 2011. Adrien Bisson Photography

My Comment: Ok, I know fish is off the grid for vegetarians…. but sometimes I do like to eat it. Today our New England weather gave us about 4 hours of 75 degree temperatures — have we broken the back of winter? Too soon to tell, but I offer the weather gods encouragement with this summer-like salad. In this recipe, I freely substituted the less expensive imitation crab in place of the canned, previously frozen real “stuff”. 


For the crab salad:
1/2 shallot, finely chopped
2 dashes of hot sauce
2 TBSP mayonnaise
1 tsp Dijon mustard
2 tsp lemon juice
1 TBSP finely chopped chives
Salt and pepper
8 oz. lump crabmeat

For the salad:
1 tsp Dijon mustand
1/2 shallot finely chopped
1 tsp champagne or white wine vinegar
1 TBSP chopped chives, more for garnish
1 TBSP freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 lb. baby Yukon gold potatoes, scrubbed
1/3 lb. haricot verts or thin green beans, trimmed
1 bunch watercress, chopped coarsely
1 bunch endive, chopped in 1/2-inch thick slices
3 radishes, thinly sliced
1 small celeriac, peeled and cut into thin matchsticks – or 1 fennel bulb, trimmed, halved, and cut into thin wedges
2 hard-cooked eggs, peeled and finely chopped


For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon jice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.

For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.

Steam Yukon god potatoes until tend when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.

Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive, and radish. Toss with a tablespoon of dressing.

Toss celeriac with remaining dressing in a small bowl.

To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.

Serves 2. (generously — we made 4 servings out of this. Weight Watcher Points = 10 with 4 servings) Nutrition: 750 calories, 46 g fat, 40 g protein, 54 g carbohydrate, 11 g fiber.


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