Cookbook:Spicy Crab and Arugula Salad

Cookbook | Ingredients | Recipes

Ingredients

• ¼ cup freshly-squeezed lemon juice
• ¼ cup extra-virgin olive oil
• 1 Tbsp cayenne pepper
• 2 Tbsp flat-leaf parsley
• 10 sprigs fresh dill
• 2 cups pasteurized lump crab meat
• 1 cup arugula lettuce

Procedure

1. Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.
2. Add crab and arugula and toss to coat.
3. Chill, if desired, before serving.