Blue Crab Salad with Creole Dressing
by
Chef Clyde Serda
Recipe Summary
Servings:
8 to 10Prep Time:
10 minutesTotal Time:
10 minutesDifficulty:
Medium
| Amount | Ingredients | ChefsBest Award Winners |
| Crab Mix | ||
| 1 pound | blue crab lump meat | |
| 2 cups | mayonnaise | Kraft |
| 1 tablespoon | Creole or whole grain mustard | |
| 2 cups | finely diced celery | |
| 1 teaspoon | lemon juice | |
| 2 teaspoons | chopped dill | |
| 2 teaspoons | minced shallot | |
| 1 to 2 teaspoons | seafood seasoning | |
| Salad Dressing | ||
| 1/4 cup | red wine or sherry vinegar | |
| 2 teaspoons | chopped thyme | |
| 2 teaspoons | minced shallot | |
| 1 tablespoon | Creole or whole grain mustard | |
| 1 teaspoon | sugar | |
| To taste | kosher or sea salt | |
| To taste | ground black pepper | |
| 1 cup | olive oil | Colavita |
| 1 pound | mixed greens or butter lettuce | Earthbound Farms |
Steps
- Add the crab mix ingredients to a medium bowl. Gently mix the ingredients together, taking care not to break up the lumps of crab meat too much. Adjust seasoning and chill well in the refrigerator.
- In a medium mixing bowl, mix all the dressing ingredients except for the oil and baby greens. Slowly whisk in the oil to emulsify. Adjust sugar, salt and pepper to taste.
- Toss the baby greens with some of the dressing, place some greens on each plate and top with a scoop of crab.
Notes
This recipe makes a wonderful starter or entree salad. Substitute bay shrimp for some of the crab if you like, or garnish the salad with avocado slices, cucumber slices or tomato slices.
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