Ingredients

The following ingredients have 2 Servings
  • Crab
  • 1/2 shallot, finely chopped
  • 2 dashes hot sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped fresh chives
  • fine sea salt
  • 8 ounces lump crabmeat
  • Salad
  • 1 teaspoon Dijon mustard
  • 1/2 shallot, finely chopped
  • 2 teaspoons champagne or white wine vinegar
  • 1 tablespoon chopped fresh chives, more for garnish
  • 1 tablespoon 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
  • 1/4 teaspoon ground black pepper

Instruction

  • 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 refrigerate for at least 1 hour.
  • Meanwhile, in a medium bowl, whisk together mustard, shallot, vinegar, chives and lemon juice.
  • Slowly whisk in olive oil until dressing slightly thickens.
  • Set dressing aside.
  • Prepare a steamer and steam potatoes until tender when pierced with a fork, about 10 minutes.
  • While potatoes are still warm, toss with about 1 tablespoon of the prepared dressing.
  • Add haricot vert to steamer and cook until tender, about 4 minutes.
  • Transfer to an ice water bath to stop the cooking.
  • Drain thoroughly.
  • In a large bowl, combine haricots verts with watercress, endive, radish and celeriac.
  • Toss with about 2 tablespoon of dressing.
  • To serve, arrange greens on a platter or individual plates.
  • Top with crab and eggs.
  • Garnish with chives and serve immediately.