Meyer Lemon-Crab Salad

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.

Yield: Makes 6 servings

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)

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

83 (36% from fat)

Protein:

12g

Fat:

3.3g (sat 0.5)

Carbohydrate:

1.3g

Fiber:

0.2g

Sodium:

356mg

Cholesterol:

57mg