Crab Meat Salad
Ingredients
- 8 oz fresh crab meat, picked through
Use the following measurements or add them to taste:
- 1 tsp preserved Meyer lemon*, brunoise (small dice), or lemon zest
- 1 tsp roasted shallots
- 2 tbsp crème fraîche
- kosher salt & fresh cracked white pepper to taste
How-to
Roast Shallots - Video demonstrates roasting 3 shallots but prepare as many as you like - this recipe only requires about 1 tsp of roasted shallots.
- Preheat oven to 300º
- Place unpeeled shallots in an air-tight foil wrap and roast for 50-60 minutes, or until soft
- Trim root end, squeeze out roasted shallot, and dice
Assemble the Crab Meat Salad
- Gently pick through crab for shells or cartilage, careful not to break up crab lumps
- Add roasted shallots, lemon peel, crème fraîche, salt and pepper
- Gently fold ingredients
*Preserved Meyer Lemon - You can buy preserved Meyer lemon, but it's easy to prepare your own:
- Make two cuts in each lemon you want to prepare
- Place kosher salt into the crevices
- Wedge salted lemons tightly into a glass jar
- Store the jar in the refrigerator
- As long as the brine covers the lemons, lemons will keep about a year refrigerated