Crab Salad

The crabs can be boiled, picked, and refrigerated up to 1 day ahead in an airtight container lined with paper towels to absorb excess moisture. Hard-boil the eggs up to 3 days in advance and store unpeeled in the refrigerator. Wash and dry the lettuce and cress leaves, wrap in paper towels, and store in a sealed bag for up to 2 days. Assemble the salad no more than 1 hour before serving to prevent wilting.

This salad is best consumed immediately after assembly. If leftovers remain, store undressed crab meat separately from lettuce in an airtight container for up to 1 day in the coldest part of the refrigerator. Do not store the fully assembled salad, as the lettuce will wilt and become soggy. Consume leftover crab meat within 24 hours for optimal food safety.