Louisiana Crawfish Quiche
INGREDIENTS:
1 1/2 tb Freshly squeezed lemon
-juice; (1 lemon)
1 1/2 ts Rice-wine vinegar
1/4 c Extra-virgin olive oil
2 tb Finely chopped basil leaves
1/4 c Finely chopped fresh
-flat-leaf parsley
1/2 tb Coarse salt
1 1/2 tb Freshly ground pink and
-black peppercorns
2 lb Jumbo lump crabmeat; picked
-over
1/2 bn Chives; for garnish
1 1/2 tb Freshly squeezed lemon
-juice; (1 lemon)
1 1/2 ts Rice-wine vinegar
1/4 c Extra-virgin olive oil
2 tb Finely chopped basil leaves
1/4 c Finely chopped fresh
-flat-leaf parsley
1/2 tb Coarse salt
1 1/2 tb Freshly ground pink and
-black peppercorns
2 lb Jumbo lump crabmeat; picked
-over
1/2 bn Chives; for garnish
This recipe sounds heavenly to me, but then I love crab. I got it from the latest Martha Stewart Magazine, "Living".
1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-1/2 hours.
2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.
(When picking over crabmeat, keep it over ice.)
1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-1/2 hours.
2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.
(When picking over crabmeat, keep it over ice.)