Crabmeat Nicoise

1 lb. Louisiana lump crabmeat

1/2 medium lemon

8 small, red potatoes, unpeeled

1 lb. fresh green beans, halved

1/3 cup olive oil

1/4 cup white wine vinegar

2 green onions, chopped

1/4 tsp. salt

1/4 tsp. pepper

6 cups or 1 head butter lettuce, torn

1/4 cup small ripe black olives

1 cup cherry tomatoes, halved


Squeeze lemon juice over crabmeat; gently fold with fork. Refrigerate.
Boil potatoes 15 minutes, drain. Cool and cut in halves, place in
shallow dish. Boil beans 5 minutes or until tender-crisp, drain. Cool,
add to potatoes. In small jar with tight lid pour oil, vinegar, onion,
salt & pepper, and shake well; pour 2/3 of dressing over potatoes &
beans, stir, cover, and refrigerate 2 to 24 hours. To serve, arrange
lettuce on four plates, spoon on potato mix, divvy up crab, add
tomatoes and olives, drizzle with dressing. Serves 4

For more tips for the home cook, visit www.LouisianaSeafood.com.