Strawberry, Grape, Pecan Crab Salad
More 90 degree eating!
Keeping food light yet satisfying is my goal when the temperature hits 90 plus during the summer months. I am particularly lucky to have access to excellent jumbo and lump crab almost a block away from my apartment. I decided to achieve my goal of keeping this dish light by focusing on pairing the sweet, succulent crab with a mixture of fruit, nuts, mint and a spicy dressing. I chose fresh white grapes, which i cut into small pieces. I did the same with some ripe strawberries and mint. I had a few pecans on hand, which I toasted and chopped. I then mixed these ingredients with the crab that I had already steamed. To dress the crab salad, I made a dressing of mustard, siracha, olive oil, lemon juice, salt, pepper and just a touch of water to thin it out. I make that separately and gently fold it into the crab and other goodies.
This dish was fantastic and very tasty. I loved the strawberries, grapes and pecan combination with the crab. The presence of the mustard/siracha dressing made for an excellent kick to counter the fresh fruit and luscious crab. I definitely intend to experiment with fruit and crab throughout the summer.
This is the time of year when I absolutely crave crab, and that salad looks like it fits the bill!
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