Cookbook:Spicy Crab and Arugula Salad

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

• ¼ cup freshly-squeezed lemon juice
• ¼ cup extra-virgin olive oil
• 1 tbsp cayenne pepper
• 2 tbsp flat-leaf parsley
• 10 sprigs fresh dill
• 2 cups pasteurized lump crab meat
• 1 cup arugula

1. Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.
2. Add crab and arugula and toss to coat.
3. Chill, if desired, before serving.