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    Crab Salad in Endive 2 View Edit
    Crab Salad Lettuce Cups View Edit
    Crab Salad Sandwiches 6 View Edit

    Servings: 6

    Directions

    3 cups jumbo lump crabmeat

    ¼ cup Martha’s Lemony Mayonnaise (recipe follows)

    1 tsp finely chopped fresh chervil

    fresh lemon juice

    salt and pepper

    sliced tomatoes

    mixed lettuce

    Extra Virgin Olive Oil (EVOO)

    basil sprigs

    lightly toasted country bread

    1. Stir together crab, mayo and chervil. Season with lemon juice, salt and pepper. Top with chervil sprigs.

    2. Arrange tomatoes and lettuce on a platter. Season with last and pepper and drizzle with oil sprinkle with basil serve with crab salad and bread for assembling sandwiches.

    Ingredients
    • 3.Mayonnaise:
    • One large egg
    • EVOO
    • safflower oil
    • fresh lemon juice
    • 1. Pulse egg, 1 tsp EVOO and 1 tsp salt in food processor. Combine 1c safflower oil and a scant ½ c EVOO. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified. Blend in 1 T fresh lemon juice. Transfer to a bowl, refrigerate until ready to use (up to 2 days). Makes 1 ½ c.
    • *salad can also be made as such: sliced tomatoes, sliced red onion, feta cheese sprinkled on top, drizzled with balsamic reduction or balsamic truffle oil (following:)
    • 1/4 cup balsamic vinegar
    • 1/4 cup fish or chicken broth
    • 1. Add the vinegar to the pan along with the broth, bring to a boil and cook, stirring to scrape up any browned bits, until the sauce is thick enough to coat the back of a spoon and is reduced to about 1/4 cup, 2 to 3 minutes. Add any accumulated juices from the scallops to the sauce. Adjust the seasonings with salt and pepper.

    Parsed from recipe text (no separate ingredient records).
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