Crab Salad Redux

See the first crab salad recipe here.

Here are the flavors you’ll find at a New England Crab Shack, all heaped upon a buttered English muffin. Close your eyes, take a bite, and imagine sitting at a little café by the water.

The sun beats down, but you’re shaded by an oversized yellow umbrella striped with white. Condensation forms on your plastic cup of iced tea, dampening the napkin tucked beneath it. Darting between nearby tables are seagulls looking for discarded crusts or, if they’re lucky, a piece of fish. If you listen hard, you can hear the ocean over the din of chatting diners.

Enjoy your lunch.

Crab Salad

4 oz. crabmeat, picked over
1 Tbsp. finely chopped scallions
1 Tbsp. finely chopped bell pepper (red, orange, or yellow)
1 Tbsp. finely chopped celery
2 tsp. lemon juice
¼ tsp. lemon zest
1 to 2 Tbs. mayo
Salt and Pepper

1 English Muffin, split, toasted and lightly buttered
1 Bibb lettuce leaf, torn in half

In a medium bowl, combine crab, scallions, pepper, celery, lemon zest and lemon juice. Add mayo, mixing to combine. Add salt and pepper to taste.

Top each English muffin half with half a Bibb lettuce leaf. Place spoonfuls of crab salad on top of each muffin half, garnishing with a bit of lemon zest or pepper slice. Serve with lemon wedge. Serves 1.

Grade: A