Crab Salad with Meyer Lemon, Endive, and Watercress

Name: Crab Salad with Meyer Lemon, Endive, and Watercress
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings endives; 6 servings Champagne vinegar; 6 servings Dungeness; 6 servings extra virgin olive oil; 6 servings Meyer lemons; 6 servings Salt; 6 servings shallots; 6 servings watercress

Crab Salad with Meyer Lemon, Endive, and Watercress is A mixture of endives, watercress, meyer lemons, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the crab and cook for 13 minutes.

Ingredients you will need

Crab

Drain and let cool. Lift the carapace and clean the crab of all the butter and lungs inside. Break the crab in half. Separate the legs from the body and crack them open. Extract all the leg meat carefully; try to keep it intact.

Ingredients you will need

Extract

Butter

Crab

Meat

Next, split the body and pick out all its meat. Go through all the crabmeat after it is picked to remove any stray shell fragments. Set the crabmeat aside in the refrigerator.

Ingredients you will need

Crabmeat

Meat

Remove any tough stems from the watercress. Wash and dry it well.

Ingredients you will need

Watercress

Peel and finely dice the shallots.

Ingredients you will need

Shallot

Carefully peel the zest from the lemons with a sharp vegetable peeler, being sure to take only the yellow peel and none of bitter white pith. If you do end up with some pith, pare it away with a sharp paring knife.

Ingredients you will need

Vegetable

Lemon

Equipment you will use

Peeler

Knife

Cut the pieces of zest crosswise into a julienne and combine with the shallots in a small bowl. Season generously with salt and freshly ground pepper.

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Ground Black Pepper

Shallot

Salt

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Bowl

Squeeze the lemons and add about 5 tablespoons of the juice to the bowl with the shallots and lemon zest.

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Lemon Zest

Shallot

Lemon

Juice

Equipment you will use

Bowl

Add the Champagne vinegar, mix well, and let sit for at least hour to macerate.

Ingredients you will need

Champagne Vinegar

Whisk in the olive oil; taste for salt, pepper, and acid and adjust as needed.

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Olive Oil

Pepper

Salt

Equipment you will use

Whisk

When you are ready to serve the salad, remove any blemished outer leaves from the endives.

Cut them in half lengthwise and remove the cores, then cut lengthwise into strips.

Put them in a serving bowl with the watercress, crab, and vinaigrette and toss well. Arrange on a platter or individual plates and serve immediately.

Ingredients you will need

Vinaigrette

Watercress

Crab

Equipment you will use

Bowl

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Equipment

Ingredients

Servings:

6servings

endives 6servings

Champagne vinegar 6servings

Dungeness 6servings

extra virgin olive oil 6servings

Meyer lemons 6servings

Salt 6servings

shallots 6servings

watercress

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.