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Crab Salad on Endive

June 9, 2013

Sometimes, a simple supper on the patio is the best kind of supper there is – especially during the summer.

The hardest part about making a crab salad – assuming you’re lazy like me and get your crab already picked and cleaned – is chopping some celery and onion to go into the salad. Stirring the ingredients together could be a challenge, too, if the bowl is too small. But that seems like something that should be easily avoided (unless you’re me and you almost always underestimate how big a bowl you need…)

Crab Salad on Endive

Crab salad served on endive and with a Topo Aperol, too.

I’ve shared a version of the crab salad before – as inspired by trip to Maine, where I was avoiding the lobster like the plague it is. I did things a little differently this time just because I could (recipe below).

I also recommend making yourself a simple cocktail. In this, I had a Topo Aperol, which is about one part Aperol Liqueur (an Italian aperitif) to 3 or so parts Topo Chico (a sparkling mineral water that you must love if you live in Austin).

Crab Salad on Endive
Serves 2

6 ounces crab claw meat, prepared and picked clean
1 stalk celery, diced
1/4 cup onion, diced
1 or 2 tablespoons Duke’s mayonnaise
pepper, to taste
Old Bay Seasoning, to taste

Mix all ingredients together. Serve on endive leaves.

Enjoy with a Topo Aperol!

2 Comments leave one →
  1. Monica Gonzalez permalink
    June 9, 2013 7:03 pm

    Nice to have you back. We all have missed you.

    Love, Me

    Sent from my iPhone

  2. June 10, 2013 3:40 pm

    Yum!! Looks SO good! And how gorgeous is that glass?!

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