Fresh Crab Meat Recipe
Fresh Crab Meat Recipe
Let’s get a show of hands for all of you who love summertime.
I wait around all year to show off my itty bitty bikini clad tanned body while working on my new Frisbee moves at the beach. Ha! Only in my dreams!
I do love summer, though. With the never ending daylight hours, the warm nights and spending all my days outdoors, it’s what I live for. It’s the only time of year that I hang up my long johns while I’m crab fishing and replace them with a wide brimmed sun hat.
The biggest bonus about summer is the variety and abundance of delicious fruits and vegetables that grow like it’s their last summer on earth.
Nothing can compare to the flavor of food that’s ripened by the warm sun and grown locally. Farmers markets are full of such food and the second best place to find your produce. (Your own backyard tops the list)
Eating local seasonal food not only tastes better, but the less time it takes for your food travels the more nutritional value your food has. This goes for your seafood as well. Nothing beats eating fresh crab meat along with locally grown vegetables of the season.
Stacked ‘em High Crab Salad with Creamy Dill Dressing
Ingredients for salad:
- 3 cups Fresh baby spinach and arugula (washed and chopped)
- ½ cup of tomatoes (chopped)
- ½ red pepper (sliced)
- ½ yellow pepper (sliced)
- ½ a beet (sliced)
- 1 cup fresh Dungeness crab meat
Ingredients for Dill Dressing:
- 3 Tablespoons homemade mayonnaise, see recipe here
- 3 Tablespoons yogurt (Balkan/Greek style)
- 1 Tablespoons fresh dill (minced)
Method to the Rad-ness:
In four separate dessert bowls (clear glass is better), layer all the vegetables starting with spinach and arugula dividing the vegetables equally amongst the bowls. Add the crab meat on top of each bowl.
In a separate small mixing bowl, stir together the mayonnaise, yogurt and dill.
Serve with the dressing on the side.
- Ingredients for salad:
- 3 cups Fresh baby spinach and arugula (washed and chopped)
- ½ cup of tomatoes (chopped)
- ½ red pepper (sliced)
- ½ yellow pepper (sliced)
- ½ a beet (sliced)
- 1 cup fresh Dungeness crab meat
- Ingredients for Dill Dressing:
- 3 Tablespoons homemade mayonnaise, see recipe here
- 3 Tablespoons yogurt (Balkan/Greek style)
- 1 Tablespoons fresh dill (minced)
- In four separate dessert bowls (clear glass is better), layer all the vegetables starting with spinach and arugula dividing the vegetables equally amongst the bowls. Add the crab meat on top of each bowl.
- In a separate small mixing bowl, stir together the mayonnaise, yogurt and dill.
- Serve with the dressing on the side.
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