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Crab Salad with Lemon Dressing

YIELD: Serves 2



  • 1/2 shallot, finely chopped

  • 2 dashes hot sauce

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 2 teaspoons lemon juice

  • 1 tablespoon finely chopped chives

  • Salt and pepper

  • 8 ounces lump crabmeat


  • 1 teaspoon Dijon mustard

  • 1/2 shallot, finely chopped

  • 2 teaspoons champagne or white wine vinegar

  • 1 tablespoon chopped chives, more for garnish

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup extra virgin olive oil

  • 1/2 pound baby Yukon gold potatoes, scrubbed

  • 1/3 pound haricots verts or thin green beans, trimmed

  • 1 bunch watercress, chopped coarsely

  • 1 bunch endive, chopped in 1/2-inch-thick slices

  • 3 radishes, thinly sliced

  • 1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges

  • 2 hard-cooked eggs, peeled and finely chopped


  1. For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.

  2. For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.

  3. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.

  4. Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.

  5. Toss celeriac with remaining dressing in a small bowl.

  6. To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.

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