CRAB SALAD

Download • Save • Print

Ingredients

2 cups thinly sliced radishes
1 tablespoon fresh lemon juice, divided
1/2 teaspoon salt, divided
8 large eggs
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek yogurt
1 cup crabmeat, drained and shell pieces removed
1/4 cup finely chopped celery
1 teaspoon dry mustard
6 gem lettuce leaves

Preparation

Combine radishes, 2 teaspoons juice, and 1/4 teaspoon salt in a bowl; toss. Cover and chill at least 30 minutes.


Place eggs in a medium saucepan, and cover with cold water to 1 inch above eggs; bring to a boil. Reduce heat, and simmer 10 minutes.


Place eggs in ice water, and cool completely. Gently crack eggshells; peel under cold running water. Cut each egg in half lengthwise. Remove yolks. Press yolks through a sieve into a bowl. Set aside 1 tablespoon yolks.


Combine remaining 1 teaspoon juice, remaining yolks, 1/4 teaspoon salt, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add crabmeat, celery, and mustard; stir gently until combined. 


Taste crab filling and adjust seasoning, if necessary. Arrange a fan of 3 lettuce leaves on each plate. Cut a thin slice from the bottom of each egg white half to help them sit flat. Pile the crab filling evenly into egg white halves. 


Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1 tablespoon yolk over egg white halves. Arrange 1/4 cup radish mixture on the other side of each serving.