What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Lump Crabmeat Salad! Be pampered on a sunny porch or backyard patio with a light luncheon for two. Dining al fresco is especially popular with nature’s backdrop of fragrant flowers and tittering birdsong. These are what days are made of. If it’s a late afternoon gathering of light appetizers and spritzers, serve this lump crabmeat salad with crackers instead. Fresh fruit is always a good idea. Take advantage of warm weather and celebrate a party-like atmosphere.
LUMP CRABMEAT SALAD
Ingredients:
8 ounces wild caught lump crabmeat, cartilage removed
1 tablespoon Italian dressing mix
1 teaspoon lemon juice
1/3 cup mayonnaise
1 rib celery, diced
1/4 cup red pepper, diced
4 teaspoons chives, sliced
1 teaspoon tarragon leaves
1/8 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 teaspoon celery seed
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1 dash sriracha sauce
Red pepper, halved and membrane removed
Bibb lettuce leaves
Instructions:
Gently rinse crabmeat in a fine mesh strainer to remove any shell pieces or cartilage. Do not break up crab chunks. Transfer crabmeat to a medium bowl. Sprinkle with Italian seasoning mix. Toss to coat. Drizzle with lemon juice. Marinate in the refrigerator for 30 minutes. In another bowl, combine mayonnaise, diced celery, diced red pepper, sliced chives, tarragon leaves, dry mustard, garlic powder, celery seed, kosher salt, white pepper, and sriracha sauce. Mix well. Add the crabmeat mixture to the mayonnaise mixture, gently coating the lump crabmeat. Spoon the crabmeat into two hollowed out red pepper shells. Cover with plastic wrap. Refrigerate one hour. Arrange Bibb lettuce leaves on two saucers; place lump crabmeat salad on each plate. Serve chilled.
I love crab and often make crab cakes but not so much salads – good idea!
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Both are divine, in my opinion. 😋
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Mmmmm, crab anything works for me! And I love hollowing out peppers to be stuffed . . so vibrant and tasty!
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The peppery taste becomes infused in the crab salad. Subtle but sublime. 😍
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Subliminity . . . Thy name is pepper infusion.
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You’re a poet. Do you know it? lol 😜
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I ain’t gonna lie when I tell you I try . . .
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Oh my! 👁👁
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Oh yes, crab please!
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Always the clear choice, that’s for sure. 🌿🌱🍃
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This sounds tasty and inviting
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Every once in awhile I have to splurge and have the “real” thing. lol ✨
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Oh yeah! Your photos are so good and always make me hungry
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You’re sweet, Lyn. 💗
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xoxoxo
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I often add Italian dressing to the butter on my garlic bread, in my meatloaf and now, I must try it in my crabmeat salad. Loved this “L” post, my dear Gail. 💞
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I can’t believe how the flavor was enhanced. Oh. My. Gosh! 🌿🌱🍃
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Sounds so good. I think I’ll try it as an appetizer at a graduation party I’ll be attending. I was asked to bring an appetizer and I’m sure this one will be a hit.
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Ooh, that would be perfect, Janet! Thank you for adding a touch of gourmet to the occasion. 🌿🍃🌱
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