Crab Salad with Arugula
Ingredients
1 lb jumbo lump crab meat | ||
2 red bell peppers, seeded and chopped | ||
2 small red onions, minced | ||
4 tbs fresh cilantro, chopped | ||
4 tbs capers, drained | ||
grated rind and juice of 3 lemons | ||
Tabasco sauce to taste | ||
kosher salt and black pepper to taste | ||
1/4 lb arugula leaves | ||
4 tbs sunflower oil | ||
2 tbs fresh lime juice |
Directions:
- Place the crab meat into a large mixing bowl.
- Add the peppers, onions, cilantro, capers, lemon rind and juice and gently mix well, taking care not to break up the lumps.
- Season with salt and pepper and a few drops of Tabasco.
- To make the salad, wash the arugula leaves and pat them dry.
- Divide among eight plates.
- Mix together the oil and lime juice in a small bowl.
- Dress the arugula leaves with the oil and lime juice.
- Pile the crab salad on top and serve garnished with lemon rind strips.
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