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Categories: Fish and Shellfish, Salads

Dungeness crab salad with endive and watercress

The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy eaters are packed around long trestle tables laid ... Read more

Total time: 25 minutes | Serves 6
  • 1/2 cup mayonnaise
  • 2 tablespoons minced chives
  • 1 teaspoon minced tarragon
  • 2 tablespoons minced chervil
  • 2 tablespoons Meyer lemon juice
  • Salt
  • Freshly ground pepper
  • 1 bunch watercress
  • 1 pound Dungeness crabmeat
  • 3 Belgian endive, cores removed and cut into lengthwise slivers
  • Meyer lemon wedges for garnish

Step 1In a medium bowl, stir together the mayonnaise, chives, tarragon, chervil and lemon juice until light and creamy. Season with salt and pepper to taste. Set aside.

Step 2Pick over the watercress, discarding the tough stems and keeping the leaves and tender stems as intact as possible.

Step 3Place the crabmeat in a medium bowl and gently stir in just enough mayonnaise that the crab is lightly coated and delicately bound. This will probably take about half of the mayonnaise.

Step 4Combine the endive and watercress in a salad bowl. Add the remaining mayonnaise and toss to dress lightly.

Step 5Divide the endive and watercress among 6 well-chilled plates, arranging the greens in the centers in neat mounds. Arrange the crabmeat over the greens. Squeeze a few drops of lemon juice over the crab and serve immediately. Garnish with additional lemon wedges.

Each serving:
263 calories; 21 grams protein; 11 grams carbohydrates; 8 grams fiber; 16 grams fat; 2 grams saturated fat; 68 mg. cholesterol; 455 mg. sodium.
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