Crab-Meat Salad With Tarragon Mayonnaise

Ingredients

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 2 to 3 tablespoons lemon or lime juice
• ½ to ¾ cup safflower oil
• About 1/4 cup extra-virgin olive oil
• 2 tablespoons minced tarragon
• Coarse salt and freshly ground white pepper to taste
• 1 pound fresh crab meat
• 1 head bib lettuce, washed and spin-dried
• 1 ripe avocado, peeled and sliced
• 1 pint baby tomatoes, halved

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    638 calories; 57 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 28 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 23 grams protein; 156 milligrams cholesterol; 692 milligrams sodium

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

Preparation

1. Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
2. When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
3. Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

20 minutes