|Crab Salad from Chez Fernand|
I’m always looking for the easiest possible dish to put on the table. It helps if the dish also looks appetizing and even better if it offers a hint of sophistication. Ultimately, though, it has to taste good. Beautiful pictures of beautiful food are delightful, but if the actual food is simply fodder--or worse--what’s the point?
I was surprised to find this Crab Salad Appetizer on the menu at a small restaurant called Chez Fernand on Paris’ Left Bank. It was simple, attractively presented and, best of all, delicious.
I vowed to make it myself and came up with this very easy recipe.
|Crab Salad from Mom's Kitchen|
Crab Salad Appetizer – serves 2 – or 1 as a main dish with a lot more mixed salad greens
4 ounces fresh crab meat or 6-ounce can crab meat (fully drained)1 stick celery, thinly sliced1 scallion, white and green parts thinly sliced2 teaspoons mayonnaise1 teaspoon mustard1 teaspoon lemon juiceSaltBlack pepperSeveral handfuls mixed salad greensVinaigrette salad dressing
Gently combine the crab meat, celery, scallion, mayonnaise, mustard and lemon juice in a medium-size bowl. Season with salt and pepper.
Divide the crab mixture in half and place on two salad plates. Cover with a handful of mixed salad greens and top the greens with salad dressing. Serve immediately.
To make this into a light meal, add some slices of French bread.For more recipes, order "Help! My Apartment Has a Kitchen!"