Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, July 12. 2009

Crab Meat Salad

As a seafood lover, I have had 100s of crabmeat salads. Better than Maine lobster, in my opinion - and I eat plenty of lobsters.


When you go to Cooks.com, you can find tons of recipes. I object to all of them, because the meat of the Blue Crab is too special, precious, and too subtle to dilute with other random flavors like red peppers and mayo.


Here's my theory for the perfect crab salad: Finely chop some sweet red onion, mix with the cooked meat, and toss lightly with a regular or balsamic vinaigrette. Chill, and serve on Buttercrunch lettuce.


Ed. note: Get the crabs. I see Brooks Brothers has their crab chinos on sale.

Posted by Dr. Joy Bliss in Food and Drink, Our Essays at 12:23 | Comments (4) | Trackbacks (0)

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Dr. Bliss ... Sounds divinely simple, and M.F.K. Fisher would have loved it for that. We use chopped shallots rather than red onion, because the shallots are more delicately sweet, but if the shallots aren't available, I would use red onion as you do.

Down here in coastal Texas, blue crabs are kings of seafood, and we eat them at least once a week.

Have you ever tried langoustine? Some call them Norway lobsters, but whatever you call them, they are to me the best lobsters of all. I understand that they have recently become popular in trendy New York eateries, but I first tasted them 45 years ago in the Midwest, before they became trendy. Lovely creatures.

Marianne
#1 Marianne Matthews on 2009-07-12 12:41 (Reply)
When I consider the difference between a small amount of mayo, and a a dash of good balsamic, I am a little confused: the mayo has a less dominant flavor, of course the texture (the feel) of the balsamic may be preferable. But, I will always come back to a dab of melted butter and a little lemon for my moments in the sun with these great critters (lobster, crab, even mussels) I also prefer cold northern halibut over Salmon--unless of course I can get fresh caught Copper River Salmon ($30/pound makes it a very rare treat!)
#2 apple pie on 2009-07-12 15:07 (Reply)
Served warm, I'm with apple pie -- butter and a squish of lemon (or Key lime). Served cold, dash of olive oil and squish of citrus.
#3 jma on 2009-07-13 07:43 (Reply)
jma--PERFECT!
#4 apple pie on 2009-07-13 11:38 (Reply)

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