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What's for Dinner? SECOND HELPINGS

Crabby and Crabbier

May 05, 1999|MAYI BRADY | SPECIAL TO THE TIMES

Sometimes it's fun to have to work a little for your meal. Dungeness crab is a good example. First you have to spread the table with newspaper and gather all your nutcrackers and seafood picks before you can get down to the dirty work.

But the freshly shelled crab dipped in melted butter or a thick lemony homemade mayonnaise is worth the effort. And while you're at it, cook another crab to use the next day for this simple, crunchy salad.

Some things are definitely worth the trouble.

Crab, Jicama and Watercress Salad

Active Work and Total Preparation Time: 25 minutes * Quick * Easy

1 1/2 cups cooked Dungeness crab

1 cup thinly sliced jicama

1 large bunch watercress

3 tablespoons white wine vinegar

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon white pepper

1/2 cup oil

2 tablespoons minced chives

* Toss crab, jicama and watercress, being careful not to let crab break up too much.

* Combine vinegar, lemon juice, salt and pepper. Gradually whisk in oil until emulsified. Stir in chives. Pour over salad and gently toss.

2 servings. Each serving: 620 calories; 1472 mg sodium; 101 mg cholesterol; 57 grams fat; 8 grams carbohydrates; 26 grams protein; 0.67 grams fiber.

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