Jumbo Lump Crab Salad with Whole Grain Mustard-Tarragon Dressing

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Jumbo Lump Crab Salad with Whole Grain Mustard-Tarragon Dressing

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    1/2 cup prepared mayonnaise Salt and freshly ground black pepper
    2 heaping tablespoons whole grain mustard 1/2 pint red pear tomatoes, halved lengthwise
    3 tablespoons fresh lemon juice 1 pound jumbo lump crab meat, picked over
    1/2 cup finely diced celery 4 ounces baby greens
    3 tablespoons finely chopped fresh chives 2 tablespoons extra virgin olive oil
    1 1/2 tablespoons finely chopped fresh tarragon 8 slices country bread, sliced into1/4-inch thick slices and grilled on both sides


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    • 1

      Whisk together the mayonnaise, mustard, 2 tablespoons of the lemon juice, celery, chives and tarragon in a medium bowl and season with salt and pepper. Add the tomatoes and crab and gently fold to combine.

    • 2

      Place the greens in a large bowl, add the remaining tablespoon of lemon juice and the olive oil and toss to coat; season with salt and pepper. Divide the greens among 4 dinner plates and top with a mound of the salad. Serves with grilled bread on the side.

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