Lump Crab Salad

Name: Lump Crab Salad
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums Boston lettuce leaves; 177 milliliters finely chopped celery; 2 Tbsps extravirgin olive oil; 3 Tbsps chopped fresh mint; 79 milliliters thinly sliced green onions; 0 teaspoons ground red pepper; 3 Tbsps fresh lime juice; 1 teaspoons grated lime rind; 454 grams lump crabmeat, shell pieces removed; 158 milliliters finely chopped red bell pepper; 0 teaspoons salt; 1 teaspoon sugar; 1 teaspoon Thai fish sauce (such as Three Crabs)

You can never have too many main course recipes, so give Lump Crab Salad Head to the store and pick up green onions, lime rind, mint, and a few other things to make it today. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert. From preparation to the plate, this recipe takes about 24 minutes.

Instructions

To prepare dressing, combine lime rind, juice, oil, sugar, fish sauce, salt, and ground red pepper, stirring with a whisk.

Ingredients you will need

Ground Cayenne Pepper

Fish Sauce

Lime Peel

Juice

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

To prepare salad, place celery and next 4 ingredients (through crabmeat) in a medium bowl; toss gently to combine.

Ingredients you will need

Crabmeat

Celery

Equipment you will use

Bowl

Drizzle dressing over salad; toss gently to coat.

Place 1 lettuce leaf on each of 4 plates; spoon 1 cup salad into each leaf.

Ingredients you will need

Lettuce Leaf

Equipment

Whisk

Bowl

Ingredients

Servings:

4mediums

Boston lettuce leaves 177milliliters

finely chopped celery 2Tbsps

extravirgin olive oil 3Tbsps

chopped fresh mint 79milliliters

thinly sliced green onions 0teaspoons

ground red pepper 3Tbsps

fresh lime juice 1teaspoons

grated lime rind 454grams

lump crabmeat, shell pieces removed 158milliliters

finely chopped red bell pepper 0teaspoons

salt 1teaspoon

sugar 1teaspoon

Thai fish sauce (such as Three Crabs)

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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.