
Betsy apple’s crab salad with basil, parsley, and chives in a lemon vinaigrette

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Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten.
ingredients
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serves: 4
1 lb (450 g) fresh white crabmeat
2 tablespoons finely shredded basil
2 tablespoons each minced flat-leaf parsley and chives
whole A few chives (with blossoms attached if possible)
LEMON VINAIGRETTE:
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
4-5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 224
- Total Fat: 14.9 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 62.4 mg
- Sodium: 626.4 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.1 g
- Sugars: 0.2 g
- Protein: 21.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012