"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Salad Recipe

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This recipe for Crab Salad, by , is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Charles Heyne

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 cups of large lump crabmeat.
2 tablespoons of deseeded and extremely minced jalapeņos (See note below)
1/2 tablespoon of red pepper flakes
Three or four sliced ripe tomatoes
1 1/2 tablespoons of lime and lemon zest
A quarter cup of lemon juice
1/2 cup of mayonnaise
About a half a cup of fresh mint torn, not chopped into tiny pieces
A dash of salt or Cajun seasoning salt.

Directions:
Directions:
Combine all your ingredients and gently fold together. Add your mayonnaise slowly and use only enough to moisten all the crabmeat being careful not to add too much mayonnaise.

Using A long serving dish lay out your tomatoes slices pile the crab salad on top and garnish with additional mint leaves.

A note regarding the minced jalapeņos. If you mince the jalapeņos extremely small you will not have the burning experience that you would think. It just adds flavor not heat to the dish. Remember to deseed the jalapeņos. The seeds have no flavor and way too much heat.

If you choose to use Cajun seasoning salt use it very sparsely. It can overpower the dish. The emphasis here is on the sweet crab meat not a lot of Cajun spice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a really good salad. Pay attention to the notes!

 

 

 

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