Recipe for Louisiana Crab Salad with Lemon Vinaigrette 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 tbl Freshly squeezed lemon juice, (1 lemon)
1/2 tsp Rice-wine vinegar
1/4 cup Extra-virgin olive oil
2 tbl Finely chopped basil leaves
1/4 cup Finely chopped fresh flat-leaf parsley
1/2 tbl Coarse salt
1/2 tbl Freshly ground pink and black peppercorns
2 lb Jumbo lump crabmeat, picked over
Instructions:
Instructions: This recipe sounds heavenly to me, but then I love crab. I got it from the

1. In a medium bowl, whisk together lemon juice, vinegar, oil, basil, parsley, salt, and peppercorns until well combined. Set vinaigrette aside at room temperature for 1-1/2 hours.

2. In a large bowl, toss together the crabmeat and the vinaigrette, being careful not to break up crabmeat. Let salad stand at room temperature for 15 minutes. Garnish with sprigs of chives, and serve.

(When picking over crabmeat, keep it over ice.)

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