Crab Salad with Pear and Hazelnuts
A bright lump crab salad pairs sweet pear, crisp celery, red onion, lemon, parsley and toasted hazelnuts in tender butter lettuce cups.
Prep 15 min · Makes 4 servings
Ingredients
- 1 1/2 cups fresh lump crab meat
- 1/4 cup chopped roasted hazelnuts
- 1/2 cup finely chopped celery
- 2 firm, but sweet pears, finely chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Freshly ground pepper
- Salt and pepper to taste
- 4 large pieces of butter lettuce, rinsed and patted dry
Directions
- In a medium sized bowl, stir together the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.
- Add the lump crab meat and fold it in gently, doing your best to keep those lovely pieces of crab intact.
- Portion the salad into individual servings, about a half cup each, spooned over a piece of butter lettuce.