Crab Salad

another fresh seafood idea

Crab Salad. Photo by Vanda Lewis

Crab Salad. Photo by Vanda Lewis

Fresh picked crabmeat comes in several forms. The four most common are
lump, backfin, special and claw. Lump, or jumbo lump, is the large white lumps of meat that come from the area of the body adjacent to the back fin appendage. Backfin consists of some lumps plus other meat from the body. Special, also called regular or flake, is the white meat without any lumps. Meat from the claw is brownish in color and is used in recipes where a white appearance is not important. Many people think that the claw meat has the most flavor.

  • 1 pound backfin crabmeat
  • 1 cup chopped celery
  • 2 tablespoons chopped sweet pickle
  • 2 tablespoons finely chopped red onion
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground white pepper
  • 2 hard-cooked eggs, chopped
  • lettuce leaves
  • tomato wedges for garnish

Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl. Mix well. Gently blend in crabmeat and eggs, being careful not to break pieces apart. Chill thoroughly. Serve on lettuce leaves. Garnish with tomato wedges. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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