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CRAB SALAD

This Crab Salad is very versatile. You can serve it as is on a bed of lettuce as a side salad or add some croutons, slices of tomatoes and big chunks of avocado for a main course. You can make sandwiches with it, serve it as an appetizer on bread, crackers or Melba toast. My favorite though is a crab cocktail. Serve it in a small martini glass with a little garnish.

1LB Crab Meat (Lump is Best)
6 to 8 Spring Onions
1 Avacodo
2 Small Tomatoes
1 Teaspoon Lemon Juice
1/2 Cup Mayonnaise (Or Less)
1 Tablespoon Ketchup
Worcestershire Sauce (Just a Splash)
1 Teaspoon Old Bay

Pick through the crab meat to remove any shells. Try not to break apart any lumps of meat. Peal the avacodo and dice into small pieces. Remove the seeds and pulp from the tomatoes and dice the flesh. Slice the spring onions into small slivers. I use just the bottom 1/2 including the white bits.

Add all the chopped stuff to the crab meat, sprinkle with lemon juice and stir. Add the 1/2 the mayonnaise, ketchup, Worcestershire and Old Bay and stir some more. Be gentle - you don't want to break your meat. Taste and add more mayonnaise and Old Bay as needed. Toss in anything else you think might be good. Onions, cooked shrimp, chopped black olives or shredded cheese would all be good choices.

Refrigerate until ready to use. It's even better the next day. After about the third or fourth day it's not so good. After a week it's pretty nasty and after a month or so it'll kill ya!