Crab meat is one of the delicacies we harvest from the warm waters that surround us.
Generally we can find claw meat, lump and jumbo lump at the local fish seller. It isn't cheap, but it is delicious.
Our friends in Maryland think their crab is superior, but when their season is off, they import crab from Mississippi and Louisiana, the restaurants who are selling Maryland blue crab cakes somehow fail to tell their customers.
This is another good summertime salad idea. Give it a try and let me know what you think.
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1 pound crab meat
2-3 tablespoons capers
1/2 cup thin sliced white onion
1 cup mayonnaise
Tony Chachere's Creole Seasoning
Pick the crab meat well, no one likes to find little pieces of crab shell in their food. Carefully combine the crab, capers, onion and greens, being sure not to break up the lumps of crab. Squeeze the juice from one lemon into the mayonnaise, season with Tony's and combine well. Plate the salad, then top with a dollop of the seasoned mayonnaise. Serve cold.