Crab Salad With Lemon-Mayonnaise Dressing Recipe

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Crab Salad With Lemon-Mayonnaise Dressing
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Ingredients
15
Count
Nutrition
14731
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
  2. Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
  3. While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
  4. Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
  5. Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
  6. Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
  7. Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
  8. Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 14730.72 Kcal (61675 kJ)
Calories from fat 7900.4 Kcal
% Daily Value*
Total Fat 877.82g 1350%
Cholesterol 3435.93mg 1145%
Sodium 35.61mg 1%
Potassium 2481.19mg 53%
Total Carbs 560.17g 187%
Sugars 73.91g 296%
Dietary Fiber 51.76g 207%
Protein 1070.14g 2140%
Vitamin C 17mg 28%
Vitamin A 30mg 1000%
Iron 75.6mg 420%
Calcium 13240.6mg 1324%
Amount Per 100 g
Calories 5051.13 Kcal (21148 kJ)
Calories from fat 2709.03 Kcal
% Daily Value*
Total Fat 301g 1350%
Cholesterol 1178.17mg 1145%
Sodium 12.21mg 1%
Potassium 850.79mg 53%
Total Carbs 192.08g 187%
Sugars 25.34g 296%
Dietary Fiber 17.75g 207%
Protein 366.95g 2140%
Vitamin C 5.8mg 28%
Vitamin A 10.3mg 1000%
Iron 25.9mg 420%
Calcium 4540.2mg 1324%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 367
    Points
  • 380
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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