Tag Archives: tarragon

Lemon Crab Salad

The Chef brought this home last week for us to share. For two days I stole bites every time I was in the kitchen until he gave up and said I could have the rest. Which was good… because I had already eaten it. What I’m saying is, this is badass.

marxfood.com

Clearly this recipe targets the rich and famous as it requires a whole pound of lump crab meat, but it is worth every penny. (I say this as a person who got hers for free, but whatevs. Details.)

For those of you who are budget-conscious, The Chef would like to remind you that you can use a lot of different things to supplement the crab if you don’t want to burn your whole paycheck on this dish. Cooked shrimp, lobster or scallops can be substituted for part of the crab, and I’ll attest that the 1/2 shrimp-1/2 crab combo is plenty delicious. Just please, for the love, leave the krab out of it.

The Chef suggests serving this on avocado halves as a first course or with crackers or crispy wontons. I, however, think this salad is something that should remain between a girl and her spoon.

1 lb jumbo lump crab meat
1/2 cup mayo
juice of 2 lemons
zest of 1 lemon
salt and pepper to taste
half bunch of green onion, chopped
1 tbsp fresh tarragon, fresh minced

  1. Drain crab and pick through for shells.
  2. Add everything except crab to a mixing bowl. Gently fold in crab meat.
  3. Eat immediately, preferably alone, before anyone else can get their hands on it.
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Filed under Appetizers, Salad, Seafood, Shellfish

Chicken Salad

Because I always jump when Harmon asks me to, here is a very good, very basic chicken salad recipe. This is the one that Emily thought was so good she ate it out of the cooler the morning after Pat Benatar… after all the ice had melted. It’s 90+ degrees in Memphis in July if you’ll recall, so it must have been pretty darn good for her to risk her health and self-respect just to have a second helping.

4 cups shredded chicken* (rotisserie from the grocery works great for this)
1 stalk celery, sliced very thin
4 green onions, sliced very thin
1.5 tsp fresh tarragon or dill, finely chopped
2 tbsp parsley, finely chopped
1 cup mayo (gotta be Duke’s!)
2 tsp lemon juice, freshly squeezed
1 tsp dijon mustard
2 tsp kosher salt
freshly ground black pepper

  1. Toss together chicken, celery, green onions, and herbs.
  2. In another bowl, whisk together mayo, lemon juice, mustard, and salt and pepper to taste.
  3. Add to the chicken and mix until well-combined.
  4. Refrigerate until ready to serve. This is even better the day after served on freshly-baked rolls with lettuce and tomato. Just ask Emily.

*You’ll need to cook the chicken before shredding it. Beth and Cat learned that the hard way, right A Dub?

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Filed under Chicken, Comfort food, Salad, Southern food