Sometimes the simplest recipes are our favorite -- case in point these Meyer Lemon Chive Crab Bites that are as familiar as your favorite crab salad yet fancified enough for your holiday cocktail party.
shredded into bite-sized pieces
minced
minced
or regular lemon, zested and juiced
or creme fraiche
(ideally whole grain)
or parsley or tarragon or a mix of all three, plus more for garnish
or Perian cucumbers, ends trimmed and sliced 1/4 inch thick on the bias (can use endive leaves instead)
(optional)
for garnish (optional)
for garnish (optional)
For The Crab Mixture: Break crab up with a few forks until all the meat is evenly shredded and bite sized. Place in a nonreactive bowl and mix in the celery, lemon juice, sour cream, mayonnaise, mustard, half the lemon zest, and herbs in a medium bowl; season with salt and pepper, taste and add more sour cream and mayonnaise, if desired.
To Serve: Top each radish slice with a small spoonful of the crab mixture then garnish with some zest, herbs, and a pinch of sea salt. Add in a few pomegranate seeds and a drizzle of olive oil, if using, and serve immediately.
If you can find watermelon radishes, use them because they're larger (and easier to manage) and have a more delicate flavor. A few other options are to serve this in endive leaves, in Little Gem lettuce leaves, on cucumber slices that are cut on the bias, or, of course, on a cracker! You could even toss in some avocado and jalapeno and use lime instead of lemon (and take out the Dijon) and serve it on top of tostadas with cilantro!
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