Crab Salad with Lemon Dressing
- Crab
- 1/2 shallot, finely chopped
- 2 dashes hot sauce
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped fresh chives
- fine sea salt
- 8 ounces lump crabmeat
- Salad
- 1 teaspoon Dijon mustard
- 1/2 shallot, finely chopped
- 2 teaspoons champagne or white wine vinegar
- 1 tablespoon chopped fresh chives, more for garnish
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 pound baby Yukon gold potatoes, scrubbed
- 1/3 pound haricots 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
- 1/4 teaspoon ground black pepper
For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl.
Add crabmeat and lightly toss.
Season with salt and pepper.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a medium bowl, whisk together mustard, shallot, vinegar, chives and lemon juice.
Slowly whisk in olive oil until dressing slightly thickens.
Set dressing aside.
Prepare a steamer and steam potatoes until tender when pierced with a fork, about 10 minutes.
While potatoes are still warm, toss with about 1 tablespoon of the prepared dressing.
Add haricot vert to steamer and cook until tender, about 4 minutes.
Transfer to an ice water bath to stop the cooking.
Drain thoroughly.
In a large bowl, combine haricots verts with watercress, endive, radish and celeriac.
Toss with about 2 tablespoon of dressing.
To serve, arrange greens on a platter or individual plates.
Top with crab and eggs.
Garnish with chives and serve immediately.
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- Crab
- 1/2 shallot, finely chopped
- 2 dashes hot sauce
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped fresh chives
- fine sea salt
- 8 ounces lump crabmeat
- Salad
- 1 teaspoon Dijon mustard
- 1/2 shallot, finely chopped
- 2 teaspoons champagne or white wine vinegar
- 1 tablespoon chopped fresh chives, more for garnish
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 pound baby Yukon gold potatoes, scrubbed
- 1/3 pound haricots 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
- 1/4 teaspoon ground black pepper