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Dungeness crab salad with endive and watercress

Time 25 minutes
Yields Serves 6
Dungeness crab salad with endive and watercress
1

In a medium bowl, stir together the mayonnaise, chives, tarragon, chervil and lemon juice until light and creamy. Season with salt and pepper to taste. Set aside.

2

Pick over the watercress, discarding the tough stems and keeping the leaves and tender stems as intact as possible.

3

Place the crabmeat in a medium bowl and gently stir in just enough mayonnaise that the crab is lightly coated and delicately bound. This will probably take about half of the mayonnaise.

4

Combine the endive and watercress in a salad bowl. Add the remaining mayonnaise and toss to dress lightly.

5

Divide the endive and watercress among 6 well-chilled plates, arranging the greens in the centers in neat mounds. Arrange the crabmeat over the greens. Squeeze a few drops of lemon juice over the crab and serve immediately. Garnish with additional lemon wedges.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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