This is a great dish to prep in the morning and store in the fridge if you’re having friends over for lunch or dinner. It’s easy to serve atop fresh greens at the right time and will be chilled to perfection. If you like crab dishes, check out my other recipes.
I always think of July in Maryland with crab recipes and hope this transports you there too even for just one meal.
Chilled Crab Salad
1/4 cup mayonnaise
2 tablespoon fresh lemon juice
3 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoons smooth Dijon mustard
1 1/2 teaspoons fresh tarragon
1 tablespoon fresh basil
Salt & pepper, to taste
Blanched green beans
Halved cherry or grape tomatoes
1 lb (1/2 kg) of lump crab meat, drained
Fresh greens
1. In a medium bowl, combine whisk together the mayonnaise, lemon juice, olive oil, and mustard. Once blended, stir in the tarragon and basil then add salt and pepper as needed. This is when you want to cover and refrigerate if you’re prepping this ahead of time.
2. When ready to do the final salad assembly to serve, drizzle the dressing onto the crab meat and set aside briefly. Toss the dressing with the fresh greens and plate with the crab mixture on top. Add the green beans and tomato halves to the top. Serve.