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Ingredientes
- 1 1/2 Tbsp. Freshly squeezed lemon juice, (1 lemon)
- 1 1/2 tsp Rice-wine vinegar
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Finely minced basil leaves
- 1/4 c. Finely minced fresh flat-leaf parsley
- 1/2 Tbsp. Coarse salt
- 1 1/2 Tbsp. Freshly grnd pink and black peppercorns
- 2 lb Jumbo lump crabmeat, picked over
- 1/2 bn Chives, for garnish
Direcciones
- This recipe sounds heavenly to me, but then I love crab. I got it from the
- 1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns till well combined. Set vinaigrette aside at room temperature for 1-1/2 hrs.
- 2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 min. Garnish with sprigs of chives, and serve.
- (When picking over crabmeat, keep it over ice.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1024g | |
| Calories 1390 | |
| Calories from Fat 579 | 42% |
| Total Fat 65.3g | 82% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 807mg | 269% |
| Sodium 6519mg | 272% |
| Potassium 3530mg | 101% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.81g | 1% |
| Protein 186.88g | 299% |
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