East Hampton Crab Salad
Yes, it’s extravagant, but what are vacations for? When Debra rented a summer house in the Hamptons, this was one of her entertaining hits that visiting friends always requested. Take the extra minute or two to make homemade mayonnaise for this recipe and you’ll love the fresh, delicate flavor that results. This can be served as a salad in a Bibb lettuce cup or on some sliced, vine-ripened tomatoes, but it also makes a delicious sandwich, served on white peasant bread topped with greens.
Makes4 appetizer servings or 4 sandwiches
Total Timeunder 30 minutes
Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, light
Type of Dishfirst course salad, salad, sandwich
- 1 pound jumbo lump crab meat, picked over for cartilage
- ¼ cup finely diced red onion
- ¼ cup sliced scallions (white and green parts)
- 2 teaspoons chopped fresh tarragon
- ½ teaspoon finely chopped fresh mint
- 1 teaspoon grated lemon zest
- ¼ cup Fresh Mayonnaise, or good-quality prepared mayonnaise
- 3 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
In a medium bowl, combine the crab, onion, scallions, tarragon, mint, and lemon zest. In a small bowl stir together the mayonnaise and mustard. Add the mayo-mustard mixture to the crab and toss until the dressing evenly coats the salad. Season with the salt and pepper.
Cover with plastic wrap and refrigerate until ready to serve.
2003 Debra Ponzek and Geralyn Delaney Graham