Crab and Celery Salad

Name: Crab and Celery Salad
Yield: serves 4
Ingredients: 1 1/2 cups thin bias-cut inner stalks celery and leaves; 2 large hard-boiled eggs, peeled and coarsely chopped; 2 ripe medium tomatoes, seeded, cut into 1/2-inch pieces; 3 tablespoons chopped fresh Italian parsley; 3 tablespoons lemon juice; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 1 pound jumbo lump crabmeat, picked through for shells

December 14, 2011

When I ate my way through Baltimore, crabs were to be had in many ways. It was spring, and soft-shells were on every menu, as were crab cakes, crab cocktails, and crab salads. Most of the dishes had some version of tartar sauce, ketchup cocktail sauce, or rémoulade served with them. I got a yearning for a crab salad Italian-style, so, without much ado, here is one that evokes a lobster salad they often make in Sardinia.

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