Crab Salad With Cilantro, Tarragon and Grapefruit

Ingredients

• ½ pound lump crab meat
• 2 tablespoons apricot kernel oil or almond oil or a neutral-tasting oil like grapeseed
• ½ teaspoon sansho pepper (available at Japanese markets) or 1/4 teaspoon freshly ground green or black peppercorns
• 1 tablespoon minced cilantro
• 1 tablespoon minced fresh tarragon
• Freshly grated zest of 1/2 pink grapefruit
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    84 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 36 milligrams cholesterol; 213 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

5 minutes