Sweet lump crab over peppery arugula and thin radishes, with a sharp lemon and Dijon vinaigrette. Fifteen minutes, no cooking at all, four servings at 22.1 grams of protein a portion. This is what to make when the ingredients are good enough that the cooking would only get in the way.
Pick the crab over carefully for shell before it meets anything else. It is the step easiest to skip and the one a guest will remember. Then dress the crab on its own with about a third of the vinaigrette, folding gently so the lumps stay whole, and toss the arugula with the rest at the very last moment. Lemon collapses those leaves within minutes of touching them.
Taste before you add salt, because crab arrives salty already. Claw meat costs a fraction of lump and tastes every bit as good; it shreds more, so fold it more gently still. Shaved fennel in place of the radishes gives sweetness rather than pepper and holds up better if the salad has to wait, and avocado adds the creaminess all that acid is asking for.
