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I grew up in the Washington, D.C. and Maryland area, famous for Blue crabs. I love this delicacy, and I miss it! Even though Florida offers an abundance of seafood, I have not been able to find good tasting hardshell Blue crabs.
This week, I think I've finally found out how I can enjoy some. First, I bought a one-pound container of Blue crab meat, seen here in the Blue container. I will state that it is expensive to buy a premium lump crab meat, but don't bother with anything else.
After removing the Blue label, I mixed the ingredients you see here. (I've given the recipe below.) Note that I used a light mayonnaise, shown here with its Blue label. My salt and pepper shakers have Blue tops.
One important ingredient that I added to the recipe was Old Bay Seasoning with Blue on its label. It adds just the right flavor. I served the crab salad on my Blue trimmed plate. I ate it with crackers. This made me happy, happy, happy. Yum!
Here's the recipe I found online:
Fresh Crab Salad with Lime Zest
3 tablespoons mayonnaise
1 1/2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 pound fresh lump crabmeat, picked over
Salt and freshly ground pepper
Lettuce leaves, for garnish
Lime wedges, for garnish
In a medium bowl, mix the mayonnaise with the lime zest and lime juice. Gently fold in the crabmeat and season with salt and pepper. Arrange lettuce leaves on a platter or plates and mound the crab salad on top. Garnish with lime wedges and serve.
The crab salad can be refrigerated for 4 hours. SERVINGS: 4
Happy Blue Monday!