Recipe: Crab Salad

Details

Published on Monday, 10 September 2012 09:16

Written by Karen Gaspers

Thanks to the Robert Morris Inn for this great crab salad recipe. Read more about the restaurant in the September issue of TASTE.

Crab Salad Crostini with maple mustard vinaigrette

Crab Salad

½ cup mayonnaise

1 tsp. Old Bay seasoning

2 tsp. lemon juice

½ tsp. Worcestershire sauce

½ tsp. English mustard powder

8 oz. jumbo lump crab

1½ tbsp. diced yellow peppers

1½ tbsp. sliced scallions

Mix all ingredients together carefully and refrigerate.

Maple Mustard Dressing

1 tbsp. Dijon mustard

4 tbsp. mustard

2 tsp. sherry vinegar

¼ cup light olive oil

¼ cup maple syrup

Mix all ingredients together except the oil. Slowly add the oil, whisking continuously.

Crostini

Slice a baguette thinly, drizzle with olive oil, and season with salt and pepper. Bake in a preheated oven at 375 degrees for 10 minutes, until crispy.

Before serving

Spoon the crab salad onto the crostini and garnish with mixed greens, halves of local baby tomatoes, and maple mustard vinaigrette.

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