This is an elegant salad in which an abundance of colorful, crunchy vegetables really picks up the flavor of the crab. Spiked with lemon juice and lightly bound with mayonnaise, it can be an entrée served over fresh greens or a great sandwich filling.
Recipe information
Yield
serves 4 to 6
Ingredients
1 pound fresh crabmeat, picked clean of all shells and cartilage
3 tablespoons finely chopped red onion
1 tablespoon finely diced red bell pepper
2 tablespoons shredded carrot
1 tablespoon finely chopped celery
1/2 teaspoon finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 cup mayonnaise, homemade (page 284) or store-bought
Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
Step 2
Stir together the lemon juice and mayonnaise in a small bowl.
Step 3
Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you’re not serving the salad right away, cover and refrigerate it for up to 6 hours.)
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
