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Crabmeat Salad with Basil Dressing

List of Ingredients




One of the easiest recipes in my book and one of my favorites. A stunning, effortless first course that could precede a seafood risotto, a hearty pasta or just about anything.

3/4 lbs. jumbo lump crabmeat
2 Tbsp. extra virgin olive oil
1 1/2 Tbsp. lemon juice
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 medium scallions, trimmed and sliced 1/8" thick
1/3 cup shredded fresh basil leaves






Recipe



1
Pick over the crabmeat to remove any traces of shell and cartilage. Rinse very briefly in a colander under running water. Drain thoroughly and place in a mixing bowl.
2
Beat the olive oil, lemon juice, salt and pepper in a small bowl until blended.
3
Add the scallions and dressing to the crabmeat and toss until coated. Let stand at room temperature 30 minutes.
4
Add the basil to the salad and toss well. Serve at room temperature.

Makes 4 servings

NOTE: Prepare the sald through step 3 up to 1 day in advance. Add the basil, bring to room temperature and adjust the seasoning before serving.

Christopher Styler, "Primi Piatti"