Louisiana Crab Salad With Lemon Vinaigrette Recipe

• 1 1/2 Tbsp. Freshly squeezed lemon juice, (1 lemon)
• 1 1/2 tsp Rice-wine vinegar
• 1/4 c. Extra-virgin extra virgin olive oil
• 2 Tbsp. Finely minced basil leaves
• 1/4 c. Finely minced fresh flat-leaf parsley
• 1/2 Tbsp. Coarse salt
• 1 1/2 Tbsp. Freshly grnd pink and black peppercorns
• 2 lb Jumbo lump crabmeat, picked over
• 1/2 bn Chives, for garnish

Directions