Recipe: Crab salad with blood orange vinaigrette

Recipe: Crab salad with blood orange vinaigrette
FRESH SQUEEZED: Crab salad with a citrus vinaigrette. (Bob Chamberlin, Los Angeles Times)
Total time: 35 minutes

Servings: 2

Note: Fava beans are available at select Whole Foods and through West Central Produce. One-third cup cooked, shelled edamame (soy beans) can be substituted.

1 pound whole fresh fava beans

1/4 pound Dungeness crab meat

1 teaspoon freshly squeezed lime juice

2 teaspoons blood orange or regular orange juice

1 tablespoon top-quality

extra virgin olive oil

1/2 teaspoon coarse sea salt, preferably Maldon, or to taste

1/4 teaspoon chipotle salsa

picante or other hot sauce, or to taste

1/2 small Hass avocado, peeled and cut into 1/2 -inch dice

3 tablespoons chopped fresh chives

6 butter lettuce leaves

1. Shell the fava beans from the pod and blanch them in boiling water for about 1 1/2 minutes. Drain the beans and shock them in cold water, then peel the outer skin. One pound fresh whole beans will yield a little more than one-third cup cooked, shelled beans.

2. Place the crab in a bowl and add the lime and orange juices, oil, salt and hot sauce. Toss gently to mix.

3. Add the beans, avocado and 2 tablespoons of the chives and gently toss again. (If you want to make this in advance, wait to add the avocado until just before serving; chill the mixture.) Taste and adjust the seasoning.

4. Lay the 2 best-looking lettuce leaves on 2 small serving plates. Cut the remaining leaves in half lengthwise, then crosswise into half-inch side strips. Toss with the crab mixture, then divide between the lettuce leaves on the plates, mounding attractively. Sprinkle the remaining chives over and serve.

Each serving: 182 calories; 13 grams protein; 5 grams carbohydrates; 3 grams fiber; 13 grams fat; 2 grams saturated fat; 40 mg. cholesterol; 791 mg. sodium.