Crab with Greens & Lemon Dressing

Louis Kemp

1 package (8 oz.) flake style imitation crab meat

4 oz (about 1 cup) string beans

1-2 celery stalks

½ small shallot, minced

½ teaspoon Dijon mustard

1 ½ tablespoons lemon juice

¼ cup extra-virgin olive oil or lemon olive oil

Salt and freshly ground black pepper

4 cups mixed greens (frisee, bibb lettuce, baby spinach)

½ cup halved yellow or red cherry tomatoes

Bring a medium pot of water to a boil. Add the beans and simmer until crisp and tender, about 6 minutes. Drain and add beans to a bowl of ice water.

With a vegetable peeler, peel ribbons of celery off of the stalks. Add to the bowl of ice water.

It's a strange sensation peeling celery, but very pretty results!

In a jar with a tightly fitting lid, combine the shallot, Dijon, lemon, olive oil or lemon oil and season with salt and pepper. Shake well.

I whisked mine around in a bowl with a fork. Similar effect, much less work.

In a large salad bowl combine the greens, crab and cherry tomatoes. Drain the beans and celery and pat dry. Add to the salad bowl. Add half the dressing and season with salt and pepper. Toss until well combined, adding more dressing if needed.

It's quite pretty when it's done!

My Rating: 3/5 "I stand by my love of imitation crab meat. That said, the meat kind of got overwhelmed by the vegetables in this salad and you couldn't taste it as well as I would have liked. This was also a weird combination of veggies and the green beans/celery strips gave everything an unsatisfying chewy texture. If you make this, try using the same amount of krab but half the veggies. It might work out more tasty that way. Good dressing, though!"