Crab Salad
Instructions:
- 1 head Boston lettuce
- 1 lb. fresh crabmeat
- juice of 1/2 lemon
- zest of 1/2 lemon
- 2 stalks celery, diced fine
- 1/2 cup mayonnaise
- 2 tbsp. fresh chives, chopped
- lemon wedges for garnish
- Gently mix together crabmeat, lemon juice and zest, celery, mayonnaise and chives.
- Make a bed of lettuce leaves on 4 individual plates.
- Spoon crab mixture onto lettuce.
- Garnish with lemon wedges.
- Serve with chilled white Zinfandel wine.