Blue Crab Salad Recipe
lump crab salad with lemon-caper remoulade atop frisée greens, fried green tomatoes, avocado, tomato oil
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Ingredients
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Salad Components
Lemon-Caper Remoulade
Method
Preparation of Remoulade
- 1
Make the Lemon-Caper Remoulade
In a mixing bowl, combine the mayonnaise, lemon juice, capers, Dijon mustard, minced garlic, and chopped parsley. Mix well until all ingredients are fully incorporated. Season with salt and black pepper to taste. Set aside in the refrigerator to chill.
Salad Assembly
- 2
Prepare the Salad
In a large bowl, gently toss the lump crab meat with a portion of the prepared remoulade until the crab is evenly coated. In another bowl, layer the frisée greens as the base. Slice the avocado and arrange it on top of the frisée. Place the fried green tomato slices on top of the avocado. Finally, spoon the crab salad mixture onto the fried green tomatoes.
- 3
Finish with Tomato Oil
Drizzle the tomato oil over the assembled salad for an added burst of flavor. Serve immediately with extra remoulade on the side.