Louisiana Crab Salad with Lemon Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | tb | Freshly squeezed lemon juice; (1 lemon) |
| 1 1/2 | ts | Rice-wine vinegar |
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Finely chopped basil leaves |
| 1/4 | c | Finely chopped fresh flat-leaf parsley |
| 1/2 | tb | Coarse salt |
| 1 1/2 | tb | Freshly ground pink and black peppercorns |
| 2 | lb | Jumbo lump crabmeat; picked over |
| 1/2 | bn | Chives; for garnish |
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