Crab salad

Crab meat has been expensive this year so I’ve been looking for more ways to stretch a pound of crabmeat into two separate dinners.  The crab fried rice and crab rolls make two good dinners and work out well splitting the pound.  I’m saving calories by skipping the roll – I’ll just have the crab salad on sliced tomatoes.  We’ll have gazpacho on the side.

Crab Rolls

This is my Maryland version of the classic Maine lobster roll

  • 1/2 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 stalk celery, minced
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 hot dog rolls
  • 1/2 tsp butter

Butter hot dog rolls and toast lightly in a toaster oven.  Combine all other ingredients gently and mound crab salad in hot dog rolls.

Summer dinner

Today I had the leftover grilled vegetable salad for lunch.  It is one of my favorite summertime dishes – here is a picture of what it looked like last night:

The leftovers aren’t as beautiful to look at but to me it makes a great lunch.  While I was eating it, I was thinking about foods I really like in summer and I remembered the zucchini fritters that I made last year.  I decided to have them with our “crab rolls” instead of sliced tomato.  The crab rolls were really good and I’m thinking they might make a good easy dinner for the group at the beach.  Anybody who doesn’t like them can have a hot dog on their roll – that is what Samantha went with.

Here are the recipes for the crab rolls and zucchini fritters.

Crab Rolls

This is my Maryland version of the classic Maine lobster roll

  • 1/2 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 stalk celery, minced
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 hot dog rolls
  • 1/2 tsp butter

Butter hot dog rolls and toast lightly in a toaster oven.  Combine all other ingredients gently and mound crab salad in hot dog rolls.  Serve with sliced tomatoes or:

Zucchini fritters
  • 2 zucchini grated with a coarse grater
  • zest from 1 lemon
  • 1 garlic clove, thinly sliced
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 3/4 cup flour
  • olive oil
Combine zucchini with garlic, scallions, Parmesan, eggs, lemon zest and flour.  Heat a heavy saute pan over medium heat and add olive oil.  Plop zucchini mixture into hot oil by tablespoons and cook 2 -3 minutes per side until crisp.  Remove to a plate covered in paper towels and serve hot.  (NOTE: Leftovers keep well refrigerated and reheated in a hot oven.)
And here is the picture: