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Crabmeat Salad is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound lump crabmeat, picked over
1 bunch watercress (about 4 ounces), large stems discarded
2 Belgian endives (4 ounces each), sliced crosswise 1/4 inch thick
2 tablespoons minced fresh chives
2 tablespoons drained capers
2 tablespoons mild olive oil
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
8 large Boston lettuce leaves
8 cherry tomatoes, halved
In a large bowl, toss the crab, watercress, endives, chives and capers. In a small bowl, whisk the olive oil, lemon juice and salt. Pour the dressing over the salad and toss. Line salad plates with lettuce leaves and top with crab salad. Garnish each salad with 2 tomato halves and serve at once. Serves 8.
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