Ahoy, tasty! Curtis’ crab and mozzarella salad

Place the lemon juice in a medium bowl.

Slowly add the olive oil, constantly whisking until the dressing is nice and creamy.

Toss the crab meat, chives, mint, and half of the dressing (about 1/4 cup) in another medium bowl to coat.

Season the crab mixture to taste with salt and pepper.

Toss the frisée lettuce leaves in another medium bowl with enough of the remaining dressing to coat and season to taste with salt and pepper.

Divide the lettuce evenly among 4 plates.

Tear the mozzarella into large bite-size pieces and scatter the cheese atop the lettuce.

Spoon the crab mixture over the salad. Drizzle the plates with any remaining dressing and serve.

Blend all ingredients until smooth and strain through a fine mesh strainer.

The mixture will not go through easily, so use a ladle or rubber spatula to help push the pulpy mixture through.

Pour over ice in rocks glasses and garnish with a lime wedge and fresh mint.