“New from the Kitchen”
Recipe of the Month – May 2010
Soups: Crab Salad
An easy to prepare and light salad good for a luncheon or light super on a warm spring evening.
1 teaspoon finely grated fresh lime zest
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 tablespoons olive oil
1 pound lump crabmeat picked over
2 celery stalks, cut into 1/4 inch pieces
1/4 cup thinly sliced white and pale green parts of scallons
Wisk together the zest, juice, salt and pepper in a bowl until the salt is dissolved, then add olive oil, whisking until well combined. Add the crab, celery and scallions to the dressing and toss to combine. Cover with wrap and allow to chill in refigerator before serving.
Serve on a bed of lettuce leaves, a half avacado or tomato.