Lemony Crab Salad with Baby Greens
You can never have too many main course recipes, so give Lemony Crab Salad with Baby Greens a try. Watching your figure? This gluten free, dairy free, and primal recipe has 230 calories, 22g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, lemon juice, baby greens, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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 Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.