Crab and Artichoke Salad
Ingredients
| 1 lb of jumbo lump crab meat (you may also use king, Dungeness or snow crab) | ||
| 1 large head of butter lettuce | ||
| 1 cup of marinated artichoke hearts, quartered | ||
| 1/2 red bell pepper, chopped | ||
| 1 tbs fresh chives, chopped | ||
| 1 tbs fresh tarragon, chopped | ||
| 2 tbs fresh lemon juice | ||
| 2 tbs extra virgin olive oil | ||
| kosher salt and fresh cracked black pepper to taste |
This is a delightful salad that can be served as a main course or as an appetizer. It marries lump crab meat with marinated artichokes, butter lettuce and herbs and olive oil.
Directions:
- Separate butter lettuce into wedges (how many depends on whether you are serving as a main course or appetizer)
- Place each wedge on a cold salad plate.
- Combine crab, artichoke, red pepper, chive, tarragon, lemon juice and olive oil. Gently mix.
- Season with salt and pepper.
- Spoon crab mixture over lettuce wedges and serve with lemon wedges.
No Comments