Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint

Episode 56: Morgan's Menu

Serves 4

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

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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Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint