Monday, February 24, 2014

Blue Monday - Blue Crab Salad

Hello! Welcome to Blue Monday! For complete instructions, just click here.

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I grew up in the Washington, D.C. and Maryland area, famous for Blue crabs. I love this delicacy, and I miss it! Even though Florida offers an abundance of seafood, I have not been able to find good tasting hardshell Blue crabs.

This week, I think I've finally found out how I can enjoy some. First, I bought a one-pound container of Blue crab meat, seen here in the Blue container. I will state that it is expensive to buy a premium lump crab meat, but don't bother with anything else.



After removing the Blue label, I mixed the ingredients you see here. (I've given the recipe below.) Note that I used a light mayonnaise, shown here with its Blue label. My salt and pepper shakers have  Blue tops.



One important ingredient that I added to the recipe was Old Bay Seasoning with Blue on its label. It adds just the right flavor. I served the crab salad on my Blue trimmed plate. I ate it with crackers. This made me happy, happy, happy. Yum!


Here's the recipe I found online:

Fresh Crab Salad with Lime Zest

3 tablespoons mayonnaise
1 1/2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 pound fresh lump crabmeat, picked over
Salt and freshly ground pepper
Lettuce leaves, for garnish
Lime wedges, for garnish

In a medium bowl, mix the mayonnaise with the lime zest and lime juice. Gently fold in the crabmeat and season with salt and pepper. Arrange lettuce leaves on a platter or plates and mound the crab salad on top. Garnish with lime wedges and serve.

The crab salad can be refrigerated for 4 hours. SERVINGS: 4


Have you ever enjoyed Blue crabs?


Happy Blue Monday!


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