This simple crab salad comes together quickly and is easy to pile on pretty endive leaves. Ask for quality lump crab meat at the fish counter. If it’s not in season or you’re shopping on a budget, you can substitute bay shrimp.
Ingredients
¼ lb (125 g) shelled crab meat (see note, above)
¼ avocado, pitted, peeled, and diced (optional)
1 teaspoon grated lemon zest, plus more for sprinkling
1 teaspoon lemon juice
1 teaspoon extra-virgin olive oil
1 tablespoon minced chives
Salt and freshly ground pepper
6 large endive leaves (from 1 or 2 heads)
Instructions
In a bowl, add the crab, avocado, if using, lemon zest and juice, olive oil, and chives. Season lightly with salt and pepper. Turn gently to coat.
Place the endive leaves on plates. Top each leaf with a heaping spoonful of crab salad. Sprinkle with additional lemon zest, grind with pepper, and serve.
Makes 2 servings
Nutrition Facts
(per serving)
Calories 99
Protein 12 g
Carbs 6 g
Fat 3 g
Sugar 1 g
Sodium 345 mg
*Not including optional avocado.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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