Wednesday, June 1, 2016

I Can Make That Too: Crab Salad Appetizer in Mom’s Kitchen vs. the Restaurant Version

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 sliced 
1 scallion, white and green parts thinly sliced 
2 teaspoons mayonnaise 
1 teaspoon mustard 
1 teaspoon lemon juice 
Black pepper 
Several handfuls mixed salad greens 
Vinaigrette 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.
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