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Fish and Shellfish, Salads

Crab salad

Crab salad
Bob Chamberlin / Los Angeles Times

Countless forests have been sacrificed to print recipes for the easy things in life: cooking for crowds, dinner parties for six or eight, family suppers, holiday feasts. When it comes to the real challenge, though, one leaf is missing. What ... Read more

Total time: 35 minutes | Serves 2
  • 1 pound whole fresh fava beans
  • 1/4 pound Dungeness crab meat
  • 1 teaspoon freshly squeezed lime juice
  • 2 teaspoons blood orange or regular orange juice
  • 1 tablespoon top-quality extra virgin olive oil
  • 1/2 teaspoon coarse sea salt, preferably Maldon, or to taste
  • 1/4 teaspoon chipotle salsa picante or other hot sauce, or to taste
  • 1/2 small Hass avocado, peeled and cut into 1/2 -inch dice
  • 3 tablespoons chopped fresh chives
  • 6 butter lettuce leaves

Step 1Shell the fava beans from the pod and blanch them in boiling water for about 1 1/2 minutes. Drain the beans and shock them in cold water, then peel the outer skin. One pound fresh whole beans will yield a little more than one-third cup cooked, shelled beans.

Step 2Place the crab in a bowl and add the lime and orange juices, oil, salt and hot sauce. Toss gently to mix.

Step 3Add the beans, avocado and 2 tablespoons of the chives and gently toss again. (If you want to make this in advance, wait to add the avocado until just before serving; chill the mixture.) Taste and adjust the seasoning.

Step 4Lay the 2 best-looking lettuce leaves on 2 small serving plates. Cut the remaining leaves in half lengthwise, then crosswise into half-inch side strips. Toss with the crab mixture, then divide between the lettuce leaves on the plates, mounding attractively. Sprinkle the remaining chives over and serve.

Note: Fava beans are available at select well-stocked markets. One-third cup cooked, shelled edamame (soy beans) can be substituted.


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