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 Base
Crab Salad
Lemon-Caper Remoulade
Method
Salad Preparation
- 1
Prepare the Base
Rinse the frisée greens thoroughly and pat them dry. Tear the frisée into bite-sized pieces and place them in a large salad bowl.
- 2
- 3
Prepare the Fried Green Tomatoes
If not already prepared, slice the green tomatoes and fry them until golden brown. Drain on paper towels and season with salt.
- 4
Prepare the Tomato Oil
In a small bowl, mix the tomato oil with a pinch of salt and pepper. Set aside.
Crab Salad Preparation
- 5
Combine Crab Salad Ingredients
In a medium bowl, gently combine the lump crab meat, mayonnaise, lemon juice, Dijon mustard, chopped celery, and chives. Season with salt and black pepper to taste.
- 6
Chill the Salad
Cover the crab salad and refrigerate for about 30 minutes to allow the flavors to meld.
Lemon-Caper Remoulade Preparation
- 7
Combine Remoulade Ingredients
In a small bowl, whisk together the mayonnaise, chopped capers, lemon juice, Dijon mustard, parsley, minced garlic, salt, and black pepper until well combined.
- 8
Chill the Remoulade
Cover the remoulade and refrigerate for at least 15 minutes to enhance the flavors.
Assembly
- 9
Assemble the Salad
On a serving plate, arrange a bed of frisée greens. Top with slices of fried green tomatoes, followed by a generous scoop of the crab salad. Garnish with avocado wedges.
- 10
Drizzle with Remoulade
Drizzle the lemon-caper remoulade over the assembled salad and finish with a drizzle of tomato oil.
- 11
Serve
Serve immediately and enjoy your delicious Blue Crab Salad!
