Friday, July 18, 2008


Here's a basic crabmeat salad recipe that you can serve in a tomato or avocado. Or you can add some small shell pasta to it and have it as a crab-pasta salad. I updated the recipe with sea salt and Smart Balance Lite Mayo. From Maryland Seafood, Cookbook I, Maryland Dept. of Economic and Community Development.

Chesapeake Crabmeat Salad
3/4 cup finely chopped celery
2 Tbsp. fresh lemon juice
1 tsp. sea salt
1/4 tsp. pepper
3 Tbsp. Smart Balance Lite Mayonnaise
1 tsp. capers (optional)
1 lb. backfin crabmeat, cartilage removed

Combine everything but crabmeat in a medium bowl and mix well. Add crabmeat and mix gently but thoroughly. Refrigerate. Makes about 3 cups salad.

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