Crab and White Bean Salad - Seghesio Family Vineyards

Ingredients

• 1 pound picked Dungeness crab or local crab of your choosing
• ½ teaspoon salt
• 3 cups cooked Cannellini beans
• 1 bulb of fennel, split lengthwise and shaved thin on a mandolin
• 2 stalks celery, peeled and cut on a bias 1/8 of an inch thick
• 1/4 of a red onion, shaved thin on a mandolin
• 1/4 cup + 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 1 tablespoon champagne vinegar
• 1 tablespoon + 1 teaspoon lemon juice
• 1 tablespoon chopped parsley
• 1 bunch watercress
• Black pepper to taste