Crab, Radish and Cucumber Salad
You can serve this salad as a luscious appetizer in cocktail glasses or atop crackers. It can also be a meal on its own with piece of toast or some grilled or steamed potatoes.
Makes 4 servings
½ cup packed finely chopped basil leaves and tender stems ¼ cup packed finely chopped
mint leaves ½ cup packed finely chopped parsley leaves and upper parts of stems ½ 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 ¾ cup regular or low-fat mayonnaise (do not use nonfat) ½ 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 ¼-inch pieces 4 ounces radishes or about 3 to 4 radishes, rinsed, quartered and sliced into ¼-inch pieces
Instructions:
Whisk together the basil, mint, parsley, chives, scallions, jalapeño, rice vinegar, lime juice, mayonnaise and salt in a mixing bowl.
Fold in the crab, cucumber and radishes just until coated; let sit for at least 10 minutes before serving.
Taste, and add salt, as needed.
Make ahead:
The salad can be made and refrigerated a day in advance. Toss well before serving.