Crab salad
Crab salad
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 2
Ingredients
1 pound whole fresh fava beans 1/4 pound Dungeness crab meat 1 teaspoon freshly squeezed lime juice 2 teaspoons blood orange or regular orange juice 1 tablespoon top-quality extra virgin olive oil 1/2 teaspoon coarse sea salt, preferably Maldon, or to taste 1/4 teaspoon chipotle salsa picante or other hot sauce, or to taste 1/2 small Hass avocado, peeled and cut into 1/2 -inch dice 3 tablespoons chopped fresh chives 6 butter lettuce leaves
Preparation

Step 1 Shell the fava beans from the pod and blanch them in boiling water for about 1 1/2 minutes. Drain the beans and shock them in cold water, then peel the outer skin. One pound fresh whole beans will yield a little more than one-third cup cooked, shelled beans.

Step 2 Place the crab in a bowl and add the lime and orange juices, oil, salt and hot sauce. Toss gently to mix.

Step 3Add the beans, avocado and 2 tablespoons of the chives and gently toss again. (If you want to make this in advance, wait to add the avocado until just before serving; chill the mixture.) Taste and adjust the seasoning.

Step 4Lay the 2 best-looking lettuce leaves on 2 small serving plates. Cut the remaining leaves in half lengthwise, then crosswise into half-inch side strips. Toss with the crab mixture, then divide between the lettuce leaves on the plates, mounding attractively. Sprinkle the remaining chives over and serve.

Description
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