Crab Salad with Pear and Hazelnuts

Name: Crab Salad with Pear and Hazelnuts
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters fresh lump crab meat; 59 milliliters chopped roasted hazelnuts; 118 milliliters finely chopped celery; 2 firm, but sweet pears, finely chopped; 59 milliliters finely chopped red onion; 2 Tbsps finely chopped fresh parsley; 2 Tbsps lemon juice (or 3 Tbsp Meyer lemon juice); 1 Tbsp extra virgin olive oil; 1 serving Freshly ground pepper; 1 serving Salt and pepper to taste; 4 large pieces butter lettuce, rinsed and patted dry

If you have roughly 15 minutes to spend in the kitchen, Crab Salad with Pear and Hazelnuts might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. One serving contains 190 calories, 13g of protein, and 9g of fat. It works well as a reasonably priced main course. Head to the store and pick up but pears, roasted hazelnuts, celery, and a few other things to make it today. If you like this recipe, you might also like recipes such as Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts, Pear Salad With Blue Cheese, Hazelnuts & Maple Vinaigrette, and Pear Conserve with Cherries and Hazelnuts.

Instructions

In a medium sized bowl mix the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.

Ingredients you will need

Ground Black Pepper

Lemon Juice

Hazelnuts

Olive Oil

Parsley

Celery

Onion

Pear

Salt

Equipment you will use

Bowl

Gently fold in the lump crab meat, trying not to break up the crab too much.

Ingredients you will need

Lump Crabmeat

Crab

Make individual servings, about a half cup each over a piece of butter lettuce.

Ingredients you will need

Butter Lettuce

Equipment

Bowl

Ingredients

Servings:

355milliliters

fresh lump crab meat 59milliliters

chopped roasted hazelnuts 118milliliters

finely chopped celery 2

firm, but sweet pears, finely chopped 59milliliters

finely chopped red onion 2Tbsps

finely chopped fresh parsley 2Tbsps

lemon juice (or 3 Tbsp Meyer lemon juice)1Tbsp

extra virgin olive oil 1serving

Freshly ground pepper 1serving

Salt and pepper to taste 4large pieces

butter lettuce, rinsed and patted dry

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.