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Fresh Crab Salad

  Cooked crabs 8
  Chilies 2 , seeded and finely sliced
  Chopped parsley 2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Lime juice 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Tablespoon
  Egg yolks 2 Large (at room temperature)
  Freshly squeezed lemon juice 3 Tablespoon
  Sugar 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground white pepper To Taste
  Olive oil 5 Fluid Ounce (150 ml)
  Peanut oil 5 Fluid Ounce (150 ml)

1. Remove crab flesh from shells (reserve shells for garnish), and chop roughly. Mix crab flesh with chilies, parsley and combined pepper, lime juice and olive oil. Serve with crab shells or claws as garnish. Accompany with mayonnaise.
2. To make mayonnaise, combine egg yolks, lemon juice, sugar, mustard and salt in a food processor. Season to taste with freshly ground white pepper. Add 1/4 cup of combined oils and process 10 seconds without stopping. Scrape down sides of the bowl. With motor running, add remaining oils slowly, in a steady stream; mixture will thicken and emulsify. Refrigerate until needed.

Recipe Summary

Difficulty Level: 
Dressing, Salad
Preparation Time: 
10 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 649 Calories from Fat 446

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 272.6 mg90.9%

Sodium 886.2 mg36.9%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.26 g1%

Sugars 0.9 g

Protein 46 g92.6%

Vitamin A 8.4% Vitamin C 34.6%

Calcium 24.6% Iron 14.4%

*Based on a 2000 Calorie diet

Fresh Crab Salad Recipe