Tuesday, January 20, 2009
Easy Crab Salad
I received a beautiful cookbook for my birthday called Screen Doors and Sweet Tea by Martha Hall Foose. It's all Southern-style cooking, but with a more delicate touch than what we traditionally think of when we think of Southern cooking (Paula Deen, anyone?). This recipe was particularly appealing, so I thought it would be a good introduction to Ms. Foose.
You won't see seafood very often in this blog, since my husband doesn't touch the stuff. But he's out tonight so I thought I'd take advantage and make a crab dish. This requires preparation the day before, so you have to be somewhat premeditated about it.
This has a sort of "ladies who lunch" feel to it, so if you're looking for an appetizer or a light main course to impress friends of the feminine persuasion, this might be it. It's elegant in flavor, texture, and appearance, and there isn't a drop of mayo to be found, thank goodness. Serve over a bed of greens of your choice, and with any other salad accoutrement you might have around. Don't be restricted by my arugula + cucumber + celery combination, though it was quite tasty!
Easy Crab Salad
Adapted from Martha Hall Foose's "Screen Doors and Sweet Tea"
1/2 pound fresh or canned lump crab meat
1 scallion, finely chopped
5 tablespoons vegetable oil
3 1/2 tablespoons cider vinegar
2 tablespoons cold water
pinch of salt
freshly ground black pepper
pinch of cayenne pepper
1 cup (loosely packed) baby arugula (or other salad greens)
assortment of salad veggies, your preference (cucumber, celery, avocado, etc.)
1. Put the crab in the bottom of a glass bowl, and sprinkle the chopped scallion fairly evenly over it. Drizzle with oil, vinegar, and water. Season with salt, pepper, and cayenne to taste. Cover tightly and refrigerate at least 24 hours.
2. Toss lightly and serve over arugula and other veggies.