Award-winning cookbook author and culinary architect celebrating local and global food!
Thursday, August 19, 2010
Crab Salad + A Good Friend = A Great Memory
Best Friend Salad
Myfriend from elementary school drove in from North Carolina this week to visit with family and friends. We always try to squeeze having lunch in a restaurant when she comes to visit, but this time I offered to play hostess. We relish our infrequent visits (typically once or twice a year) so I wanted to keep it simple, seasonal and with very little to do once she arrived. So this morning I whipped together a really simple crab salad. I added finely chopped celery, yellow pepper and onion to a pound of crabmeat, I seasoned with salt, pepper, a few dashes of Worcestershire sauce, and enough mayonnaise to moisten and bring it all together. I prepared the yellow pepper halves I planned on using as vessels. So all I had to do was chop tomatoes, grill French bread rounds and assemble our plates with garnishes. We were as happy eating as we were laughing and catching up!