Chef Roy Angelle and culinary student, Brandon Marsh, with SOWELA'S Culinary Program prepared this light and zesty crab salad.
1 can lump crab meat (preferred) Blue Star
1/4 cup green onions
2 tsp. fresh dill
1/4 cup parsley
1 tbsp. extra virgin olive oil
1 tbsp. salt
1 tbsp. black pepper
Strain the crab meat of juice, then add to a large mixing bowl. Using one lemon, zest into the bowl.
Cut the green onion in thinly sliced rings, then add to bowl.
Squeeze one lemon and lime and juice it into the bowl. Add in salt, pepper and olive oil, then gently toss or use the folding method.