Spicy Crab and Arugula Salad
This crab and arugula salad gets its character from a bright green dressing made of lemon juice, olive oil, dill and parsley, blended smooth with a full tablespoon of cayenne. The heat is real, and the sharp lemon keeps it from overwhelming the sweet lump crab. Peppery arugula adds a bitter edge that suits the shellfish. There is no cooking involved, so it comes together as fast as the blender runs.
Instructions
Put the lemon juice, olive oil, cayenne, parsley and dill into a blender or food processor. Blend until the dressing is completely smooth and the herbs are no longer visible as pieces.
Place the crab meat and arugula in a large bowl. Pour the dressing over them and toss gently until every leaf and piece of crab is coated.
Serve right away, or cover and chill in the refrigerator first if you prefer the salad cold.
Make it personal.
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