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Cookbook:Spicy Crab & Arugula Salad

IngredientsEdit

  • 2 cups pasturized lump crab meat
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tbs cayenne pepper
  • 1 cup arugula lettuce
  • 2 tbs flat-leaf parsley
  • 10 sprigs fresh dill

ProcedureEdit

  1. Pureé lemon, oil, pepper, and herbs in a blender or food processor until smooth. Add crab and arugula and toss to coat. Chill, if desired, before serving.