Crab Salad with Lemon Dressing | Recipe Cart

Ingredients

• 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
• 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