Busters Recipes

Crab-Salad Vinaigrette
  
  2 heads iceberg lettuce
1/4 cup extra-virgin olive oil
juice of 1 lemon
2 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 scallion, finely sliced
4 red radishes, cut into fine matchsticks
4 cups lump crabmeat
4 cherry tomatoes, cut into quarters
  
  Cut each head of lettuce in half. Lightly trim the rounded end of each half to create a flat surface for the bowl to stand on. Carefully remove the core of each half to create four bowls. Put each on a plate and set aside.
In a medium bowl, whisk together olive oil, lemon juice, garlic, salt and pepper. Add scallion and radish; mix to combine.
Add crabmeat and gently toss to coat evenly with vinaigrette. Mound a fourth of the crab salad in the center of each lettuce leaf. Garnish with tomatoes.
The salad can be refrigerated for one day.
Makes 4 servings.

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