Creamy "West Indies-Style" Crabmeat Salad by John Currence
When it comes to crabmeat, even when you're just making crab salad – hell, especially when you're making crab salad – you need the real thing. "If you're using pasteurized or anything but blue crab, abort this mission now," says Currence. He makes a simple dressing incorporating hot sauce, lemon, celery, parsley, shallots, and "enough mayonnaise to get it creamy," and mixes it with one pound of fresh jumbo lump blue crab meat. The result is unctuous and balanced, and real blue crab meat will not be affected by the acid.
Creamy "West Indies-Style" Crabmeat Salad (serves 4-6)
- 1 lb fresh jumbo lump blue crab meat
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 2 tsp hot sauce
- 3 tbsp minced shallot
- 1/4 cup small diced celery
- 1 1/2 tbsp black pepper
- 1 tsp salt
- 1/4 cup chopped parsley, celery leaves, and any fresh herbs you may have on hand
Whisk together all the ingredients except the crabmeat in a stainless bowl and set aside. Pick through crab for any remaining pieces of shell. Be careful not to break up crabmeat. Pour dressing over top and blend together well. Refrigerate for 1 hour and serve with crackers or over dressed greens.