Crab Meat Salad


  • 8 oz fresh crab meat, picked through

Use the following measurements or add them to taste:

  • 1 tsp preserved Meyer lemon*, brunoise (small dice), or lemon zest
  • 1 tsp roasted shallots
  • 2 tbsp crème fraîche
  • kosher salt & fresh cracked white pepper to taste


Roast Shallots - Video demonstrates roasting 3 shallots but prepare as many as you like - this recipe only requires about 1 tsp of roasted shallots.

  1. Preheat oven to 300º
  2. Place unpeeled shallots in an air-tight foil wrap and roast for 50-60 minutes, or until soft
  3. Trim root end, squeeze out roasted shallot, and dice

Assemble the Crab Meat Salad

  1. Gently pick through crab for shells or cartilage, careful not to break up crab lumps
  2. Add roasted shallots, lemon peel, crème fraîche, salt and pepper
  3. Gently fold ingredients

*Preserved Meyer Lemon - You can buy preserved Meyer lemon, but it's easy to prepare your own:

  1. Make two cuts in each lemon you want to prepare
  2. Place kosher salt into the crevices
  3. Wedge salted lemons tightly into a glass jar
  4. Store the jar in the refrigerator
  5. As long as the brine covers the lemons, lemons will keep about a year refrigerated