Ingredients
- ¼ cup freshly-squeezed lemon juice
- ¼ cup extra-virgin olive oil
- 1 tbsp cayenne pepper
- 2 tbsp flat-leaf parsley
- 10 sprigs fresh dill
- 2 cups pasteurized lump crab meat
- 1 cup arugula
Procedure
- Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.
- Add crab and arugula and toss to coat.
- Chill, if desired, before serving.