Crab Rémoulade Salad

Salad

Serves 4

Recipe first appeared in the July/August 2012 edition of Louisiana Kitchen & Culture

Ingredients:

1 pound Louisiana jumbo lump crab meat, picked over
Rémoulade Dressing (recipe here)
salt and pepper
1 head iceberg lettuce, shredded
Green Tomato Relish (recipe here)
1 cup snipped chives

Crab Remoulade Salad

Click image to enlarge.

Method:

In a medium-sized bowl, gently toss crab meat with 1 cup Rémoulade Dressing. Taste, adjust seasoning with salt and pepper. Set aside.

Divide lettuce among 4 chilled plates. Evenly spoon dressed crab atop lettuce. Garnish each with 1 tablespoon Green Tomato Relish; divide snipped chives among plates.