Crab Salad over Red Leaf Lettuce (Serves 2)
My Publix grocery store offers fresh crab meat in the Seafood Department and about 10 varieties of crab meat in cans. I’ve liked the taste of everything I’ve tried so far and have no recommendation about whether you should spend more for fresh lump meat from a swimming blue crab or go with cheaper canned claw meat from brown crabs. My only recommendation is that you should mix it up occasionally and make crab salad instead of tuna salad.
Prep time: 15-20 minutes
2 6-ounce cans of crab meat
1 green bell pepper
1 Vidalia onion
1 can of black olives
3 tablespoons of capers
2-3 tablespoons of mayonnaise
1 head of red leaf lettuce
Add crab to a mixing bowl. Chop bell pepper and onion into bite sized pieces. Add 1 big handful of onion to bowl and all of the bell pepper. Chop olives into quarters and add to bowl. Add capers and 2-3 tablespoons of mayonnaise and then mix well. Taste and add salt, garlic powder, and pepper to taste. Mix and taste again. Rinse red leaf lettuce, tear into modest sized pieces, and arrange on a plate. Scoop a generous helping of crab salad onto the lettuce and enjoy!
Notes: In addition to red leaf lettuce, crab salad is good with strips of bell pepper or baby cut carrots.
Homemade mayonnaise is surprisingly easy to make and bumps up the flavor of this dish. I learned to make mayonnaise from Melissa Joulwan, a creative cook and writer. She promised me it would be easy and she was right! Don’t accept the soybean oil, sugar, and preservatives of store-bought mayonnaise anymore. Make your own homemade mayonnaise. I’ll walk you through it below or you can click here and let Melissa walk you through it.
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)
Place the egg, mustard powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil very, very slowly while you keep running the food processor – as in, take about 3 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, all is not lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container and store in the refrigerator until needed. Homemade mayo should be good until the expiration date of the egg it was made with.
Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.
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