This week’s recipe for CTBF was a welcome addition to our Feast of the Seven Fishes.
Every year I try to change some of the recipes, but some of them, like the Baccala salad, mussels, and pasta with some type of fish must stand. For the pasta coarse I like to vary the topping. Sometime I use just oil, garlic and anchovies, and sometimes I do my barbecued shrimp that is marinated and then broiled in the oven.
However, when I saw this recipe I thought it would be a perfect selection that was light and went well with all of the fish, it turned out to be a winner.
Since it only called for 8 ounces of crabmeat I had to figure out what to do with the rest. I came across a deviled egg recipe in one of the David Tanis cookbooks. It was delicious and an excellent choice for sure.
In the crab salad I used Belgian endive cut into ribbons, thinly sliced fennel and radish, and suprémed slices of orange.
The dressing consisted of white wine vinegar, lemon juice and olive oil. I added the parsley and crab meat to the dressing and topped the salad.
It was a wonderfully delicious salad and a new way to enjoy lump crab meat.