Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the crabmeat into a medium bowl. | 2. In a separate small bowl, whisk lemon juice, olive oil and black pepper. | 3. Pour about two-thirds of the lemon dressing over the crabmeat and toss lightly until combined. Add melon balls and apple. Check the seasoning and adjust as needed. Add salt and pepper to taste. Chill. | 4. Remove the zest from the two lemons and cut into fine julienne strips. Place in a small saucepan and add cold water to cover. Bring to the boil over medium heat. Remove from heat and drain the zest. | 5. Return the zest to the saucepan and again add cold water to cover. Bring to a boil again. Remove from heat and drain. Plunge zest into ice water. Drain thoroughly. | 6. Drizzle with olive oil and season with salt and pepper. | 7. To serve, spoon crab mixture into chilled individual serving dishes and garnish with lemon confit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crabmeat	1	lb		439.7343	0.0	87.7202	6.9813
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
olive oil	1/2	cup		119.34	0.0	0.0	13.5
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cantaloupe	1		peeled seeded cut	60.18	14.4432	1.4868	0.3363
apple	1		peeled cored julienned	94.64	25.1342	0.4732	0.3094
salt pepper				-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.