A mother-daughter conversation on food and cooking (mostly)

Wednesday, May 28, 2008

New Crab Salad


This salad may never happen again, because it required hyper-fresh crab meat and just the perfect ingredients. But it came together nicely -- the crab was so sweet and delicate. And it was the perfect accompaniment to chicken wings.

I dressed some crab with lemon juice, olive oil, salt, and pepper and let it sit for 10 minutes. Then I tossed it with arugula and topped it with crumbled goat cheese and pieces of rice crackers. Wonderful texture -- crispy and soft and cool.

Update:
Turns out Anne Postic wrote about crab salad in today's Free Times. What are the odds? Her recipe sounds wonderful.

2 comments:

Annie said...

Yours sounds amazing - I love arugula! My recipe is a mere variation of Nigella Lawson's (which I mentioned in my column, but it got cut for space)

We should have a crab salad party - and now I'm dying to try squash blossom tacos - or maybe stuff them and have squash blossom rellenos...

Anne

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