Light and flavorful, here is a super-easy, clean, and low-carb way to enjoy a lovely crab salad. The herbs provide an interesting, subtle flavor that highlights the crab, instead of overwhelming it with a lot of cream or butter. And also, herbs are pretty. Aren’t they?
The original recipe, which I’ve adapted slightly, is from one my healthy-cooking heroes, the New York Times’ Martha Rose Shulman. I own at least three of her cookbooks (…three that I can find after a brief search anyway, LOL), because I enjoy reading her interpretations of various dishes – they are original, light, healthy, and nutritious, with an international flare. Just the way we aspire to eat here at radish*rose HQ!
- 2 6-oz cans lump crabmeat, drained and rinsed (I use Bumble Bee - I keep the cans in the fridge so they're ready to go anytime!)
- 3 T. extra virgin olive oil (use your good stuff for this!)
- 6 T. plain Greek yogurt
- Zest and juice of 1 lime
- 2 T. chopped chives
- 2 T. chopped mint leaves
- 1 shallot, finely minced
- Red pepper flakes, to taste
- Sea salt & freshly ground black pepper, to taste
- 3 endives, cleaned and leaves individually separated (alternatively, you can use celery)
- Extra chopped herbs for garnish
- Combine olive oil, yogurt, lime zest and juice, chives, mint, shallot, and red pepper flakes in your medium bowl. Whisk together until emulsified (the olive oil will have a tendency to separate; just mix it back together).
- Add your drained, rinsed crabmeat and mix well. Add sea salt & pepper to taste.
- To assemble, give it a last quick stir, then spoon crab salad onto endive leaves or celery, sprinkle with additional chopped herbs if you have them, and serve immediately. Enjoy!
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