Crab-Meat Salad With Tarragon Mayonnaise
- Total Time
- 20 minutes
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Ingredients
- 1egg yolk
- 1tablespoon Dijon mustard
- 2 to 3tablespoons lemon or lime juice
- ½ to ¾cup safflower oil
- About ¼ cup extra-virgin olive oil
- 2tablespoons minced tarragon
- Coarse salt and freshly ground white pepper to taste
- 1pound fresh crab meat
- 1head bib lettuce, washed and spin-dried
- 1ripe avocado, peeled and sliced
- 1pint baby tomatoes, halved
Nutritional analysis per serving (4 servings)
633 calories; 57 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 28 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 24 grams protein; 801 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
- Step 1
Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
- Step 2
When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
- Step 3
Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.
Private Notes