Crab Salad With Cilantro, Tarragon and Grapefruit

Recipe from Corton

Adapted by Julia Moskin

Published April 21, 2009

Total Time
5 minutes
Rating
4(24)
Comments
Read comments

—Julia Moskin

Featured in: At Home, at Last

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • ½ pound lump crab meat

  • 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed

  • ½ teaspoon sansho pepper (available at Japanese markets) or ¼ teaspoon freshly ground green or black peppercorns

  • 1 tablespoon minced cilantro

  • 1 tablespoon minced fresh tarragon

  • Freshly grated zest of ½ pink grapefruit

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

3 grams carbs; 37 milligrams cholesterol; 83 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 213 milligrams sodium; 7 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
24 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
ErikaShaffer

Made with fresh crab, less mayo and dill and cilantro and wow so good!!

Private comments are only visible to you.

Credits

Adapted from Corton

Recipe Tags

or to save this recipe.