The closest thing to crab salad that I ever encountered before making it myself was the "Seafood Spread" sold in quart-size tubs at Costco, which I recall containing more
"Krab" than anything else.
After spending a tedious half-hour or so painstakingly picking the crab from the main cavity and from just two of the legs, I added to the meat:
- olive oil
- red wine vinegar
- kosher salt
- black pepper
- dried oregano
- dash cayenne
- tiny bit of dijon
- green onions (sliced on the bias)
The flavor of the extra virgin olive oil I used was a bit overpowering at first but I remedied that by adding a touch more vinegar. Tweaking is the key to cooking. I enjoyed my first-ever crab salad on burnt toast. I should probably invest in a toaster instead of using my below-the-oven broiler.
I used only about a third of the leftover crab I had for the salad-- the fate of the rest is coming up.
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