Crab Salad With Cilantro, Tarragon and Grapefruit

Recipe from Corton

Adapted by Julia Moskin

Total Time
5 minutes
Rating
4(23)
Comments
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Ingredients

Yield:6 servings
  • ½pound lump crab meat
  • 2tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
  • ½teaspoon sansho pepper (available at Japanese markets) or ¼ teaspoon freshly ground green or black peppercorns
  • 1tablespoon minced cilantro
  • 1tablespoon minced fresh tarragon
  • Freshly grated zest of ½ pink grapefruit
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

83 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 213 milligrams sodium

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.

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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.

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Ratings

4 out of 5
23 user ratings
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Comments

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ErikaShaffer

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

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Credits

Adapted from Corton

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