Salad

Summer Crab Salad

When it is really hot and humid outside nothing is better than a cold salad with fresh seasonal produce.  This is a simple salad, best eaten at room temperature (or cold) and tastes better if it sits in longer in the dressing.  If you are not a crab fan, it can easily be interchanged with shrimp, grilled chicken, lobster meat, scallops or even hard-boiled eggs.

Ingredients:

1 hass Avocado, diced

1/2 pint grape tomatoes, halved

16 oz of chunk or flaked crab meat

1 quarter of a red onion

5 springs of cilantro

1 lime

1/4 cup of olive oil

salt, pepper, garlic powder and cayenne pepper to taste ( I like it spicy so more pepper for me)

Method:

Wash and drain the crab meat and marinade it  with the zest of one lime, garlic powder and cayenne.

Chop the avocado and tomatoes and set aside.

In a food processor or blender, make the dressing by pulsing together the onion, cilantro, juice of 1 lime and the oil.

To assemble the salad, add the dressing to the tomatoes and avocado and finally toss in the crab.

Plate up and enjoy !!!

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Appetizers, Quick Dinner

Crab Cakes

You were warned….this is not a you Chesapeake Bay jumbo lump crab cakes that you die for the moment you land in Maryland.  Ok, maybe not everyone has an obsession with crab cakes (well really fish cakes in general).  This is the poor grad student version of an american classic.  Hope you enjoy it.

Ingrediants

2 cans of crab meat

1 medium egg

1 medium onion chopped

1 Tbsp of Lemon pepper, parsley, hot sauce and worcestershire sauce ( yes 1Tbsp of each)

1/4 cup panko breadcrumbs

Salt and pepper to taste.

Method:

1. Drain the crab meat and set aside in a bowl

2. Chopped onions to desired size, I like them a little big for this recipe, it adds to the “lump” texture of a crab cake.

3. Add all the ingredients to the crab and mix thoroughly.

4. Use a 1/2 cup measure to portion out 4 cakes.  At this step I put them on a wax paper lined tray and freeze them for later.

5. Heat oil in a skillet and fry till golden brown.  Should you choose, you can dip them in egg, flour and breadcrumbs again and fry them –I don’t like the extra coating.  I also spray them with cooking oil and bake them at 350F for about 20 mins till cooked through.

6. I had these with some roasted relish.  I hope you like them.