Salad with Crabmeat and Mushrooms
Cut crabmeat into 2 cm long (approximately 3/4-inch long) pieces. Rinse watercress and remove tough stems. Rinse, trim and spin lettuce dry. Tear into smaller pieces.
Wipe the smaller mushrooms clean and cut into thin slices.
With a sharp knife, remove lemon zest and cut into fine strips.
Wipe the medium-sized mushrooms clean and remove stems. In a pan, sauté caps in hot butter on both sides. Season with salt and pepper.
For the salad dressing, squeeze juice from lemon, mix with vinegar and oil and season with salt and pepper. Stir in some of the lemon zest. Toss lettuce, watercress, crabmeat and mushrooms with salad dressing and divide among bowls. Serve garnished with the sauteéd mushroom caps.