Lump Blue Crab Recipe
Recipe information
Make Lump Blue Crab in just 30m. pink pineapple, Crossroads Community Farm celeriac, milk bread,
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The best thing to pair and share with LUMP BLUE CRAB
Ingredients
Crab and Fruit
Celeriac Salad (Crossroads Community Farm celeriac)
Milk Bread & Garnish
Crab and Fruit
1. Prepare crab
Place 1 cup picked lump blue crab meat in a bowl and gently check for any stray shell pieces. Keep the lumps as intact as possible for texture.
2. Dress crab
In a small bowl whisk together 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Pour the dressing over the crab and fold gently to combine without breaking up the lumps.
3. Add pineapple and herbs
Fold in 1/2 cup finely diced pink pineapple and 1 tablespoon finely chopped fresh cilantro. Taste and adjust seasoning with a little more lime or salt if needed. Refrigerate briefly (5–10 minutes) while preparing the rest of the plate so flavors marry but crab remains cold.
Celeriac Salad (Crossroads Community Farm celeriac)
4. Prepare celeriac
Peel the celeriac and cut into very thin matchsticks or julienne so you have about 1 cup. Place in a bowl and toss immediately with 1 teaspoon apple cider vinegar to prevent browning.
5. Make dressing
Whisk together 2 tablespoons whole milk, 1½ tablespoons mayonnaise, ½ teaspoon Dijon mustard, ½ teaspoon honey, 1 teaspoon apple cider vinegar, ¼ teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until smooth and slightly loose.
6. Combine salad
Pour the dressing over the julienned celeriac and toss to coat evenly. Let sit 5 minutes so the celeriac softens slightly but retains crunch. Taste and adjust seasoning.
Milk Bread & Garnish
7. Prepare milk bread croutons
Brush both sides of each milk bread slice lightly with softened unsalted butter (about 1 tablespoon total). Using a nonstick skillet over medium heat, toast the slices 1–2 minutes per side until lightly golden and warmed through. Alternatively, toast under a broiler very briefly. Cut each slice into two triangles if desired.
8. Assemble plate
Divide the celeriac salad onto 4 small first-course plates (about 2 tablespoons per plate) or arrange as a small mound in the center. Gently mound the dressed lump crab (about 1/4 cup) on top of each celeriac portion, keeping the crab lumps intact. Scatter a few pieces of the diced pink pineapple from the crab mixture around the plate for color.
9. Finish and garnish
Sprinkle each portion with a pinch of lemon zest and a light dusting of smoked sea salt if using. Top with a few microgreens or baby herbs. Serve immediately with 1 slice of warm milk bread per plate alongside for scooping.
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