Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
255
Calories
4g
Protein
14g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heads iceberg lettuce
- ¼ cup extra-virgin olive oil
- juice of 1 lemon
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 scallion, finely sliced
- 4 red radishes, cut into fine matchsticks
- 4 cups lump crabmeat
- 4 cherry tomatoes, cut into quarters
Directions
1
Cut each head of lettuce in half.
2
Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on.
3
Carefully remove the core of each half to create four bowls.
4
Put each on a plate and set aside.
5
In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
6
Add scallion and radish; mix to combine.
7
Add crabmeat and gently toss to coat evenly with vinaigrette.
8
Mound a fourth of the crab salad in the center of each lettuce leaf.
9
Garnish with tomatoes.
10
The salad can be refrigerated for one day.
Recipe sourced from
fandom