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Crab Salad with Lemon Dressing

Serves 2
Time 1 hr 30 min
Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad. Enjoy with a bottle of crisp white wine.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.