![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJKufFRaC1izrFawAUY8OMOAL6pVvgVwVnrCoRK-Fch3TSnrI_05GrNunDXM1CE2dEHe6D28D733OLYt8IgXcKVVqHWo6-06Ozl0EAclVFaimDHKVTvoqg5O1OFoRmyi4TxFwue8MJGfC/s400/DSCN7389.JPG)
Here's the money shot of our lunch.
Mr. Hawthorne came home with fresh crabmeat.
YAY!!!!
It's been so long since I've had this sweet delicacy.
So I'm making a crabmeat dish for lunch
and another crabmeat dish for dinner,
because you just can't have too much crabmeat.
First, a crabmeat salad on endive.
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My ingredients for the crabmeat salad,
clockwise from top left:
green, red, orange, and yellow peppers
lime
Texas Pete
Grey Poupon Dijon
Mayonnaise
Crabmeat
Green onion
Celery
Chives
Tarragon
Parsley
Clockwise from top left:
Chopped chives, tarragon, and parsley,
then minced celery,
sliced green onions,
and minced peppers.
First, I squeezed the juice of half a lime
onto about 6 ounces crabmeat.
I added maybe 2 tablespoons of mayonnaise
and 1 teaspoon of Dijon mustard.
Celery and peppers went in
and I gently mixed to combine all ingredients.
I spooned the crab mixture
into endive leaves
and sprinkled the chives, parsley,
green onions, and tarragon over top
and gave it a few drops of Texas Pete
and a sprinkling of Hot Paprika.
I really liked this presentation.
And even more, I liked the tastes.
It was a perfect balance of flavors.
I could taste the crab. I could taste the lime.
The celery and peppers gave it a brightness and a crunch
and a fresh flavor.
The herbs were spot on.
Once in a while, I would get the licorice/anise-like
flavor of the tarragon, and it was ever so subtle.
Not overpowering at all.
(And I don't like licorice.)
Just enough mayo to barely bind the ingredients
and not make a mush or outdo the salad.
I hate when restaurants make mayo
the main ingredient of a salad.
Mayo should be silent, in the background.
The Texas Pete gave it a nice kick.
And the endive was a perfect conveyor-
fresh taste and crunch,
nothing to compete with the delicate crab,
only to balance behind the scenes.
After my first taste,
I thought some freshly ground pepper couldn't hurt.
And here's that word I don't like to use
because it means everything and means nothing:
DELICIOUS.
There, I said it.
In addition to my crabmeat and endive,
we also had SOFT SHELL CRABS!!!!
It's finally soft shell season
so Mr. Hawthorne is a very happy camper.
Mr. Hawthorne expertly battered and fried up the softshells
and we had three different dipping sauces:
(From left to right.)
Tartar Sauce
(Mayo, dill pickles, sweet pickle relish)
Remoulade Sauce.
Creme fraiche with jalapeno, lime juice and zest, and cilantro.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEZtYkQ6mvzre-MQbCQjnPHV8kM4DsOyC9mGQ0akishCQnypJ06CKLo7JyEnhz8r6aWQhzHGx9vUWheKGSNZhglr4gOuBqNKoE2ponTNCAHmeO-s6-O_DQGq7OaWOttJbOhmyPpxTmBhu/s400/DSCN7401.JPG)
An outstanding meal.
3 comments:
I love crab, and I'm very jealous of your lunch!!
These crab dishes look delicious and I love remoulade sauce..
The crab salad looks divine.
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