Sending off Summer with Crab Salad


I love lobster rolls. Perhaps the best I’ve had was at Neptune Oyster in Boston. They offer them two ways — hot with butter or cold with mayo. They keep theirs very simple and let the fresh lobster shine. I am all about this. After eating it “hot,” then going back a couple days later to have it “cold,” I became borderline obsessed. This summer, I enjoyed the lobster roll at Tabree on Elmwood in Buffalo. Although I did not eat it on the coast, it was fresh and delicious. Yet, different from the Neptune rolls in that it was filled with more “stuff” — herbs and spices and crunch from veggies.

With that said, I should disclose that I truly love crab. If offered the option of freshly steamed lobster or crab, I would likely choose crab. It may be because I grew up eating crab and it’s somewhat sentimental. I appreciate the act of breaking the claws and getting the good stuff out. Its rich, sweet and tangy flavor, as well as the act of dipping it in piping hot butter and freshly squeezed lemon juice, is heavenly.

Since having the Tabree lobster roll, I’ve wanted to make a crab version. Their lobster roll convinced me that I would enjoy some added tasty stuff in my crab salad. With the weather getting chilly, but it being sunny today, it was a good time to make a crab salad (and crab roll). Until next year, summer! I’ll miss you. In the meantime, here’s my recipe:

Nina’s Crab Salad

Meat from 1 giant crab leg ~ about 1 1/2 c
1 stalk celery, minced
1 green onion, finely chopped
1/4 red onion, finely chopped
1/2 c mayonnaise
Freshly squeezed juice from 1/2 lemon
1 tbsp. capers, minced or chopped in half
1/4 tsp. dried thyme or 1/2 tsp. freshly chopped dill — if you’re not a big dill person, I recommend the thyme
1/8 tsp. cayenne pepper

~ 2-4 servings

Mix together and stick it on a roll, a bun, etc. Or eat it in a bowl with a fork. You can see I like to line my bowl with fresh green cabagge leaves, which you can also eat besides that they look pretty. You can also serve it over butter or bibb lettuce.


[Side note: I once had thousand island dressing on crab salad and it was completely unnecessary. Unless you’re trying to hide the crab, don’t do it!]

Anyone else a fan of these seafood salads and rolls?

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

15. September 2010 by Nina
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