A Springtime Salad
Sweet crab and crunchy spring vegetables make a delicious salad.
My family has vacationed along the Carolina coast for years. We always enjoy the beaches and the abundance of seafood we find there.
While we like shrimp, scallops and fish, we learned very quickly that crab was fresh and plentiful.
Blue crab is popular, usually prepared fried, grilled or steamed in the shell. I had never cooked a whole crab but wanted to give it a try.
So, I stopped at a local seafood market recently and asked if they had crab available. The staff member smiled and said, “Yes, they were caught this morning.” It doesn’t get any fresher than that.
I took home six blue crabs and grilled them for about 5 minutes on each side. I added some applewood chips to a small pan of water and put it on the grill with the crabs to give them a smoky flavor. Before pulling them off the grill, I added a bit of butter to the middle of each crab shell. It takes some time to remove the top shell and clean each crab properly before grilling, but it was well worth the effort. I served the grilled blue crabs with coleslaw and pan-fried potatoes. We were licking our fingers.
While it was a treat to grill blue crabs, I’ll continue to buy tubs of lump crab from the seafood market for other recipes. One of our favorite ways to eat crab is in a fresh salad. I created this Crab and Spring Pea Salad to serve as a starter for Easter dinner. It is a great appetizer or bright side dish for any Spring gathering.
I mixed together crab, bacon and peas with a lemony dill dressing and served it over green leaf lettuce with crispy crackers and fresh vegetables. I’ve also made this salad for brunch, serving it with quiche and fruit salad for a delightful spring meal.
The price of crab, along with many seafood items, has escalated recently. Because of this, you may choose to use imitation crab for this salad. Try to use the freshest vegetables available, as they will make a crisp, crunchy salad.