Salad plate

We were on the Eastern Shore for the weekend and got steamed crabs on Saturday. We intentionally bought extra. We “rough cleaned” them (you remove the shell and legs and just have the claws and the bodies) and brought them back. I picked the remainder tonight and made crab salad (just crabmeat, a little paprika, some lemon juice, mayonnaise and celery salt.) I served it with a sliced tomato from my garden, sliced hard-boiled egg, sliced avocado, and leftover pasta salad. Delicious!

Crab salad

Keith asked for crab salad and fortunately crab meat was on sale at Graul’s.  We both love the taste of this and it is quick and easy to put together.  Sometimes I serve it with avocado, hard boiled egg and/or cooked shrimp.  We always serve it with sliced tomatoes.

Crab salad

  • 1 lb crabmeat
  • 1 tsp celery salt
  • 1/2 tsp Worcestershire sauce
  • 1 TB lemon juice
  • 1/4 cup mayonnaise

Drain crabmeat and place in a small bowl.  Check for shells.  Sprinkle with celery salt, Worcestershire sauce and lemon juice and toss to combine.  Add mayonnaise and stir in with a spatula being careful not to break up lumps of crab.  Serve on lettuce with sides of your choice.

Such a great dinner on a hot summer night!

 

Crab salad

The price of crabmeat has finally come down a little bit so we treated ourselves to crab salad for dinner.

Crab salad

  • 1 lb crabmeat
  • 1 tsp celery salt
  • 1/2 tsp Worcestershire sauce
  • 1 TB lemon juice
  • 1/4 cup mayonnaise

Drain crabmeat and place in a small bowl.  Gently pick over for shells.  Sprinkle with celery salt, Worcestershire sauce and lemon juice and toss to combine.  Add mayonnaise and stir in with a spatula, taking care not to break up lumps of crabmeat.  Chill until ready to serve on top of lettuce and sliced tomatoes.

Crab salad

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.

Cool dinner on a hot night

It’s hot, hazy and humid.  That calls for a nice cool dinner – especially after a spirited tennis game.  I made crab salad with the leftover crab meat from last night’s crab fried rice.  I just toss a little lemon juice, celery salt, Worcestershire sauce and mayo with crab meat.  Then I put it on top of a green leaf lettuce leaf and surround it with sliced tomato, sliced avocado, hardboiled egg and voila – dinner.  Very refreshing after tennis and easy to assemble for my husband to eat earlier in the evening.  You can adjust with whatever vegetables you like.  This would also be good with shrimp salad (either homemade or purchased from your favorite deli.)

Summer dinner

Summer dinner

Summer dinner

After blogging about beach menu ideas last night I had a craving for Green Goddess dressing.  I whipped up some in the blender and we had that on sliced tomatoes to accompany our crab salad.  Dinner was made even more special because my friend Karen surprised me with a loaf of her out of this world homemade focaccia.  It was just the thing – she gave me the recipe and I’ll try it out soon.  Here is what we had tonight:

Crab salad

  • 1 lb crabmeat
  • 1 tsp celery salt or 1 stalk celery minced
  • 1/2 tsp Worcestershire sauce
  • 1 TB lemon juice
  • 1/4 cup mayonnaise

Drain crabmeat and place in a small bowl.  Gently pick over for shells.  Sprinkle with celery salt, Worcestershire sauce and lemon juice and toss to combine.  Add mayonnaise and stir in with a spatula, taking care not to break up lumps of crabmeat.  Chill until ready to serve on top of lettuce and sliced tomatoes.

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup parsley
  • 1/4 cup chives
  • 2 TB scallion greens
  • 1 1/2 tsp anchovy paste (use this even if you think you don’t like anchovies)  🙂
  • 1 tsp white wine vinegar
  • 2 cloves garlic
Combine all ingredients in a blender or food processor until smooth.

Crab salad

This is a great summer dinner – light and cool.  I made it early this afternoon and let it sit in the fridge.  When we got back from the pool it only took me a few minutes to slice some tomatoes, wash some lettuce and assemble our plates.  (It took longer to fix Dinosaur chicken tenders for Samantha!)  This would make a great dish for a summer luncheon and would also be good stuffed in cherry tomatoes or cucumber cups for a summer cocktail party.  Great when crabmeat is on sale.

Crab salad

  • 1 lb crabmeat
  • 1 tsp celery salt
  • 1/2 tsp Worcestershire sauce
  • 1 TB lemon juice
  • 1/4 cup mayonnaise

Drain crabmeat and place in a small bowl.  Gently pick over for shells.  Sprinkle with celery salt, Worcestershire sauce and lemon juice and toss to combine.  Add mayonnaise and stir in with a spatula, taking care not to break up lumps of crabmeat.  Chill until ready to serve on top of lettuce and sliced tomatoes.

Crab salad

This is a delicious cool dinner in our over heated house (air conditioning not working).

Crab salad

  • 1 lb lump or jumbo lump crabmeat
  • 1 tsp celery salt
  • 1/4 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • 1/2 cup mayonnaise
  • 2 tomatoes
  • green leaf lettuce
Put crab meat in a bowl.  Add celery salt, Worcestershire sauce, lemon juice and mayonnaise and gently combine taking care not to break up the lumps of crab.  Chill until ready to serve.  Serve on top of slice tomatoes and lettuce.  You can also add chilled cooked shrimp to this.

Summertime dinner

My summer resolution is incredibly ambitious – spend more time at the pool!  I got home from work tonight and we all headed to the pool for 40 minutes.  It was so relaxing and made more so by the fact that I spent three minutes putting together crab salad before we left.  We came home, I gave my daughter a bath while my husband cooked her hot dog and we were able to sit down to dinner right away.  This is a good one when crabmeat is on sale and we served it on lettuce from my garden.

Crab Salad

  • 1 lb lump or jumbo lump crabmeat
  • 1 TB lemon juice
  • 1/2 tsp celery salt
  • 1/4 tsp Worcestershire sauce
  • 1/2 cup mayonnaise
Sprinkle crabmeat with lemon juice, celery salt and Worcestershire.  Gently fold in mayonnaise.  Serve on lettuce with sliced tomatoes.
You can make this ahead and refrigerate or serve immediately – it’s good either way.