Crabmeat Salad with Fresh Garden Peas and Lemon Pepper Dressing
I love serving this in the summer when it’s too hot to do much cooking. This recipe is great on mini toasts or crostini for hors d’oeuvres or on a grilled buttered potato roll for a beautiful crabmeat roll instead of lobster. Or you can simply place a scoop of this on a salad for a low carb option along with slices of tomato and cucumbers.
Blanching your peas
You will need to blanche a quarter cup of fresh peas with some crunch. Please see How to blanche on (link). I just picked mine growing just outside my kitchen door and they are so sweet you can eat them raw.
Put the peas in a bowl and refrigerate.
Mince two shallots to make a quarter cup and set aside.
Dressing
In a separate bowl mix a half cup of organic mayo, quarter cup of EVOO, two tablespoons of apple cider vinegar and a quarter teaspoon of fresh grated lemon rind with eighth teaspoon of ground pepper (use half teaspoon of lemon pepper seasoning as substitute if in a crunch) and whisk together.
Crabmeat
Add the contents of a 16 ounce can of lump crab meat. Squeeze the juice of a whole lemon on the meat and toss.
Add the shallots and the peas to the crabmeat and pour the dressing on in three parts so as not to over dress. Use any left over as a dip.
The local Vin Rose from Paumanok Vineyards offers fresh aromas and flavors of strawberry and red cherry that blances with the acidity of the lemon dressing.
