Recipe - Louisiana Crab Salad With Lemon Vinaigrette

1 One half tablespoon Freshly squeezed lemon
juice; (1 lemon)
1 One half teaspoon Ricewine vinegar
One fourth cup Extravirgin olive oil
2 tablespoon Finely chopped basil leaves
One fourth cup Finely chopped fresh
flatleaf parsley
One half tablespoon Coarse salt
1 One half tablespoon Freshly ground pink and
black peppercorns
2 pound Jumbo lump crabmeat; picked
over
One half bn Chives; for garnish

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 1One half 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@juno.com (Ellen M. Irvine) on
May 15, 1998