Spicy Jumbo Lump Crabmeat Salad (or Dip)

Appetizers
Salad

Recipe courtesy of Jyl Benson, Kitchen and Culture

Makes 2 cups as a dip, serves 4 as a salad

Ingredients: 

 

 

  • 1 pound fresh Louisiana jumbo
    lump crabmeat, carefully picked over for cartilage
  • 1/2 bunch green onions,
    minced
  • 3 tablespoons nonpareil
    capers
  • 1/3 cup (or to taste)
    McIlhenny’s Spicy Mayonnaise*
  • 1 tablespoon lemon juice
  • freshly ground black pepper,
    to taste
  • 4 large ripe Creole tomatoes,
    tops cut off and all pulp removed* (if serving as a salad)
  • toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad

Spicy Crabmeat Salad 
Method: 

Combine all ingredients except tomatoes, folding all together thoroughly, taking care not to break up the lumps of crabmeat. Chill for at least 1 hour to marry flavors. Ifn nserving as a salad stuff each tomato with equal amounts crabmeat salad.  If serving as a dip accompany with bread rounds or crackers. Serve. Enjoy applause.

Notes: 1. The salad can also be stuffed into ripe avocado halves or served as a hors d’oeuvre with water crackers. 

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