One of my favorite things to make when the weather starts to warm up is this spicy crab salad. Its a family favorite now, and the good thing about it is you can tweak it to your liking. If you’d like add veggies, you can add asparagus or broccoli. It’s really so easy to make and most of the items are kitchen staples, minus the fresh jump lump crab and fresh basil.
This recipe was in one of the first cookbooks I received from my mama as a single gal in a new apartment, and I’ve been making it ever since. So easy and always a favorite dish for spring/summer 🙂
Ingredients:
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon seafood seasoning (Chef Paul Prudhomme’s Seafood Magic Seasoning Blend)
5 ounces fresh jumbo lump crab meat
1 tablespoon red wine vinegar
1 small tomato, diced
Green and black olives, sliced
1 cup of rice (Carolina Jasmine rice is what I use)
Salt & pepper to taste (you can garnish with basil as well)
Mix mayo, seafood seasoning, lemon juice and red wine vinegar and blend. Add in crabmeat, olives, tomato. Add rice at the end.
Voila! Grab some chopsticks (or a fork ;)) and enjoy! xo N
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