Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint
Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint
Episode 56: Morgan's Menu
Yield
Serves 4
Ingredients
| 3 tablespoons/50 ml | fresh lemon juice |
| 1/3 cup/70 ml | extra virgin olive oil |
| 8 ounces/230 g | Alaskan King crab meat (white meat only) |
| 1 tablespoon/5 g | thinly sliced fresh chives |
| 5 | fresh mint leaves, thinly sliced |
| Salt and freshly ground black pepper | |
| Four 7- to 8-ounce/200- to 225-g | balls fresh buffalo mozzarella cheese |
| 1 bunch | frisée lettuce, outer wilted leaves discarded, remaining leaves separated |
Preparation
- Place the lemon juice in a medium bowl. Slowly add the olive oil, constantly whisking until the dressing is nice and creamy. Combine the crab meat, chives, mint, and half of the dressing (about 1/4 cup/55 ml) in another medium bowl and stir to combine. Season the crab mixture to taste with salt and pepper.
- Cut the tops of each ball of mozzarella off. Using a melon baller, hollow out the center of each ball. Reserve the removed cheese for another use, such as tomorrow's pasta.
- Fill the center of each mozzarella ball with the crab mixture. Replace the mozzarella tops slightly off-center over the stuffed mozzarella. Toss the frisée lettuce leaves in another medium bowl with enough of the remaining dressing to coat. Season to taste with salt and pepper.
- Divide the lettuce evenly among 4 plates. Place the stuffed mozzarella balls on top of the frisée lettuce. Drizzle the plates with any remaining dressing and serve.
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