Citrus and Basil Kissed Crab Salad

If you long for the ocean or just love the taste of crab, this simple salad will succulently delight you. The crab is tender and lemony while the snap beans lend a dynamite little crunch.

Serves 4

For the crab:
1 pound fresh cooked crab meat*
Juice of a lemon
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 cup fresh basil leaves, rolled lengthwise, finely sliced crosswise

For the salad:
8 cups mixed greens
1/2 pound green or yellow snap beans, trimmed, steamed crisp tender, drained, patted dry
4 lemon wedges

Toss crab ingredients in a medium-sized bowl to coat. Set aside. Divide mixed greens among four chilled salad bowls. Mound one-fourth of the crab mixture onto each bed of greens. Arrange snap beans around the crab and serve each with a lemon wedge.

*Imitation crab is not recommended for this dish.

Nutritional Analysis (per serving): 226 calories (36% from fat), 29 grams protein, 10 grams carbohydrates, 4 grams fiber, 9grams fat (1 gram saturated), 86mg cholesterol, 150 milligrams calcium, 439mg sodium, 3mg iron.

Recipe courtesy of Michele Thompson, MS


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