An Old School NOLA classic, based on a traditional French recipe. Emulsified hard boiled eggs give the body to this herbaceous version of a cold crab salad. Simply served with crostini or crudité as dip or even over poached salmon for an elegant Summertime entrée. The combination of herbs is up to you and what is available at the market, or in your herb garden if you are lucky enough to have one!
A classic Greek salad, aka Horiatiki, does not contain lettuce of any kind. Just tomatoes, bell pepper, cucumber, red onion, feta and a red wine vinaigrette. Well it is tomato season, so now is the perfect time to swap the feta for a little crab in this classic salad!
Nothing says Summer to me more than watermelon, and it also just happens to be one of my favorite compliments to our sweet crab meat!
This is the one you have loved at the shows! Craig’s Killer Crab Salad! If you heard me telling the story, this crab salad was a “Chef” mistake that turned out to be what is now a ten plus year favorite!
Please note this recipe is made in bulk for a large party or event or as an item for a foodservice establishment. It can be reduced easily by reducing all ingredients by 2/3rds and only using one pound of crab. Enjoy.
