Crab Salad

Name: Crab Salad
Yield: serves 4 to 6
Ingredients: 1 pound fresh crabmeat, picked clean of all shells and cartilage; 3 tablespoons finely chopped red onion; 1 tablespoon finely diced red bell pepper; 2 tablespoons shredded carrot; 1 tablespoon finely chopped celery; 1/2 teaspoon finely chopped fresh tarragon; 1/4 cup finely chopped fresh parsley; 1/2 teaspoon fresh lemon juice; 1/2 cup mayonnaise, homemade (page 284) or store-bought; Kosher salt and freshly ground black pepper to taste

December 14, 2011

This is an elegant salad in which an abundance of colorful, crunchy vegetables really picks up the flavor of the crab. Spiked with lemon juice and lightly bound with mayonnaise, it can be an entrée served over fresh greens or a great sandwich filling.

Recipe notes

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