Crab and Heart of Palm Salad

By ALICJA

Serve with a refreshing Sancere or Chenin Blanc

Ingredients

• 1 cup (200 ml) mayonnaise
• 2 tbsp (30 ml) lemon juice
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 2 stalks green onion, chopped
• 1 roasted red pepper, peeled, seeded, and diced
• Salt and pepper to taste
• Paprika to taste
• 1.10 lb (500 g) cleaned crab meat
• 2 cans heart of palm, drained and dried, cut into sticks the size of french fries
• 1 - 2 tbsb (15 -30 ml)extra virgin olive oil, for drizzling
• fresh greens (e.g. arugula), for garnish

Details

Servings 6

Preparation

Step 1

Mix the mayonnaise, lemon juice, shallot, garlic, green onions, red pepper, salt and pepper, and paprika together in a large bowl. Gently fold in the crab meat. Allow the flavours to meld for 1-2 hours.

Dress the hearts of palm with the olive oil and arrange them decoratively on a plate, laying 3 pieces down side by side on each plate.Divide the crab salad into 6 equal portions. Place half of one portion on top of the heart of palm pieces. Place 3 more pieces of heart of palm on top of the crab and then the remaining portion of crab on top. Repeat on the 5 remaining plates.

At serving time, drizzle some oilive oil over the top, and garnish the plates with fresh green leaves - arugula, parsley, or chervil.