← Back to Search Results
American
 Crab Salad with Meyer Lemon, Endive, and Watercress

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Dungeness crab, Meyer lemons, and endive are all in season in the wintertime here in the Bay Area, so a simple, elegant salad like this one naturally suggests itself.

Yield: Serves 6

Ingredients

  • 1 large Dungeness crab (about 1¾ pounds)
  • 2 large handfuls watercress (about 1 bunch)
  • 2 shallots
  • 2 Meyer lemons
  • Salt and freshly ground pepper
  • 1½ teaspoons Champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • 4 Belgian endives

Directions

Bring a large pot of salted water to a boil. Add the crab and cook for 13 minutes. 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.

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.

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

Peel and finely dice the shallots.

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. 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.

Squeeze the lemons and add about 5 tablespoons of the juice to the bowl with the shallots and lemon zest. Add the Champagne vinegar, mix well, and let sit for at least ½ hour to macerate. Whisk in the olive oil; taste for salt, pepper, and acid and adjust as needed.

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.


© 2002 Alice Waters

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

219kcal (11%)
231mg (23%)
57mg (94%)
401mcg RAE (13%)
1303mg
74mg
11g
1g
12g
17g
20mg (7%)
470mg (20%)
2g (10%)
15g (23%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?