THIS LIGHT SALAD WILL BECOME A GO-TO RECIPE in your kitchen. Taking only minutes to prepare, it can be served as a first course or as a main course for a summer lunch. Or spoon the salad on slices of fresh bread for a seafood sandwich. We prefer Dungeness crab, but King or blue crab can be substituted. Or skip the crab and use prawns, bay shrimp, or lobster instead. Add just a sprinkling of celery seed; its flavor is very strong, and you will need only a very small amount.
Recipe information
Yield
serves 4 as a light lunch
Ingredients
Preparation
Step 1
Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell. Add the green onions, bell pepper, celery, olive oil, lemon zest, lemon juice, horseradish, hot sauce, dill, basil, celery seed, and Old Bay. Refrigerate until ready to serve.
Make Ahead
Step 2
The crab salad can be stored in the refrigerator for up to 2 days, covered.
