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You can serve this salad as a luscious appetizer in cocktail glasses or atop crackers. It can also be a meal on its own. A piece of toast or some grilled or steamed potatoes on the side would be lovely as well. If you have any leftovers, tuck them into a sandwich or warm pita pocket for a luxurious to-go lunch.

The salad can be made and refrigerated a day in advance. Toss well before serving.

From Pati Jinich, cookbook author and host of public television’s “Pati’s Mexican Table.”

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Ingredients

measuring cup

Servings: 4

  • 1/2 cup packed finely chopped basil leaves and tender stems
  • 1/4 cup packed finely chopped mint leaves
  • 1/2 cup packed finely chopped parsley leaves and upper parts of stems
  • 1/2 cup packed finely chopped chives
  • 2 scallions, white and light-green parts, finely sliced
  • 1 jalapeño pepper, stemmed and finely chopped (seeded, if desired, for less heat)
  • 1/3 cup unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1/2 teaspoon salt, or more as needed
  • 1 pound jumbo lump crabmeat, cartilage removed
  • 5 ounces or about 2 mini cucumbers, quartered lengthwise and sliced into 1/4-inch pieces
  • 4 ounces radishes or about 3 to 4 radishes, rinsed, quartered and sliced into 1/4-inch pieces

Directions

  • Step 1

    Whisk together the basil, mint, parsley, chives, scallions, jalapeño, rice vinegar, lime juice, mayonnaise and salt in a mixing bowl.

  • Step 2

    Fold in the crab, cucumber and radishes just until coated; let sit for at least 10 minutes before serving.

  • Step 3

    Taste, and add salt, as needed.

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    Nutritional Facts

    Per serving

    • Calories

      400

    • Fat

      33 g

    • Saturated Fat

      5 g

    • Carbohydrates

      4 g

    • Sodium

      920 mg

    • Cholesterol

      105 mg

    • Protein

      21 g

    • Fiber

      2 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Pati Jinich, cookbook author and host of public television’s “Pati’s Mexican Table.”

    Tested by Pati Jinich.

    Published July 18, 2016

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