NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- lemon juice, freshly squeezed1/4 cup
- extra virgin olive oil1/4 cup
- cayenne pepper1 tbsp
- flat-leaf parsley2 tbsp
- dill, fresh10 sprig
- crab meat, pasteurized lump meat2 cup
- rocket1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.
Add crab and arugula and toss to coat.
Chill, if desired, before serving.