It's that time of year when I start looking for much lighter meals for dinner. Even though we've had a mild summer so far, I still don't feel like sitting down to a heavy dinner. The only problem I have is that if it's too light, I'll want to eat again before bed. Not good. This crab salad is cool and refreshing and it fills me up. Tonight I served it on a layer of sliced avocado, but it's great with crackers. made into a sandwich, or a bed of lettuce. And really, what says summer more than a big pile of lump crab meat? Here's what you'll need:
- 1 lb lump crab, picked over to remove any bits of shell
- 2 TBL finely chopped shallot
- 4 TBL finely chopped fresh cilantro
- 1/2 TBL fresh lime juice
- zest of 1 lime, about 1 tsp
- 1 tsp horseradish sauce
- 1 TBL Dijon mustard
- 1/2 tsp Old Bay Seasoning
- 2 TBL mayonnaise
- pepper to taste
In a large bowl, combine the shallots, cilantro, lime zest and lime juice.
Now add the horseradish sauce, dijon mustard, mayonnaise and Old Bay, stirring until well incorporated.
Drain the crab meat and gently fold it into the dressing mixture until all the meat is coated. Season with freshly ground pepper. Because of the natural saltiness of the crab, I don't ad any extra salt, but this is the time to taste it and adjust the seasonings to your personal preference.
Today I served this crab salad over sliced avocado. Cut an avocado in half and remove the seed. Make thin slices while still in the skin, then scoop out the sliced flesh and place it on your serving platter. Season the avocado with salt and pepper and top with the crab salad.
Light, delicious, healthy & pretty!
Enjoy!
Lynn
Crab Salad
- 1 lb lump crab, picked over to remove any bits of shell
- 2 TBL finely chopped shallot
- 4 TBL finely chopped fresh cilantro
- 1/2 TBL fresh lime juice
- zest of 1 lime, about 1 tsp
- 1 tsp horseradish sauce
- 1 TBL Dijon mustard
- 1/2 tsp Old Bay Seasoning
- 2 TBL mayonnaise
- pepper to taste
Combine the shallot, cilantro, lime juice, lime zest, horseradish sauce, Dijon mustard, Old Bay Seasoning, and mayonnaise in a bowl, stirring until well combined.
Drain the crab and gently fold into the dressing. Season with pepper.
Serve over sliced avocado or a bed of lettuce, with crackers, or in a sandwich.
