RCP: East Coast meets Asia Crab Salad

[David M. Bueker]

Adapted from a recipe I found on Epicurious:

1 lb lump crab meat (picked over for shell bits)
Juice of two limes (or one lime if they actually have juice)
Zest of one lime
3 TBSP Olive oil
1/4 cup chopped scallions (just the pale green part)
1 tsp Old Bay Seasoning
Salt
Pepper

Put the first 4 ingredients into a bowl & toss crab to evenly coat with oil and juice
Add the scallions & sprinkle the Old Bay over the crab mixture and stir to combine
Add salt & pepper to taste

Let the finished mixture sit in the fridge for at least 6 hours to meld.

[Jenise]

Sounds good. What did you ultimately do with it? Put it on greens, spread it on something, or stuff a phyllo shell?

Do you have fresh crab there at this time of year? Our season isn't open yet. Which is why two weeks ago I used the canned lump crab meat at Costco because a few people here recommended it. I was surprised and impressed at how good it was.

[David M. Bueker]

I used the Phillips lump crab in a can from Costco. It's pretty darned good, and once you start messing with it it's hard to tell the difference.

I took a scoop of the salad, put it on top of a Bibb lettuce leaf and garnished with a wedge of lemon & a sprikle of Old Bay around the edge of the plate.

[Jenise]

Phillips lump crab in a can from Costco

That's the one. Surprisingly good product.