Cookbook:Spicy Crab & Arugula Salad
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[edit] Ingredients
- 2 cups pasturized lump crabmeat
- 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
[edit] Directions
- 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.
