Crab salad

Time 35 minutes
Yields Serves 2
Crab salad
(Bob Chamberlin / Los Angeles Times)

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.


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


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.


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.

Fava beans are available at select well-stocked markets. One-third cup cooked, shelled edamame (soy beans) can be substituted.

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