Sunday, July 8, 2007

Crab with Hazelnuts Salad Recipe

Most crab lovers know that fresh crab pairs well with avocado. But have you ever tried it with roasted hazelnuts (also called Filberts)? I got this idea from an appetizer prepared by an Oregon chef (where they grow a lot of hazelnuts). It's lovely.

1 1/2 cups fresh lump crab meat
1/2 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Freshly ground pepper
Salt to taste
4 large pieces of butter lettuce, rinsed and patted dry

In a medium sized bowl mix the hazelnuts, celery, onion, parsley, lemon juice, olive oil, ground pepper, and salt. Gently fold in the lump crab meat, trying not to break up the crab too much.

Make individual servings, about a half cup each over a piece of butter lettuce.

Serves 4.

1 comment:

Elise said...

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