My friend Barb is a fellow foodie and gourmet cook. When she and her family visited over the holiday, it was quite normal for us to give each other a blow-by-blow description of what we had for Christmas dinner, from appetizer to dessert. Barb’s husband made a delicious cassoulet, she made the brownie mosaic cheesecake on this site, and her son made a crab salad appetizer with paprika-scallion mayonnaise.
When Barb said how delicious this crab salad was, that was all I needed to know that it had to be exceptional. And it is! She sent me the recipe the very next day; and, with New Year’s Eve upon us, it is a welcome addition to my appetizer repertoire.
The crab is marinated overnight (I actually made it in the morning and marinated it for six hours with great results) with finely chopped Vidalia onion and covered with a mixture of oil, apple cider vinegar and water. The marinade actually enhances the sweetness of the Vidalia onion. After marinating, the liquid is drained; and the crab mixture is dressed with a savory paprika mayonnaise. The crab salad is absolutely outstanding, and serving it with plain toast points or Saltines allow it to shine. I would avoid any strongly flavored cracker as it would take away from the perfection of the crab.
One year ago: Baked Artichoke Dip
Crab Salad with Paprika-Scallion Mayonnaise
- 1 cup finely chopped Vidalia or other sweet onion
- 1 pound jumbo lump crab
- Kosher salt
- Freshly ground pepper
- 1/2 cup peanut oil
- 1/2 cup ice water
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sweet paprika
- 2 tablespoons thinly sliced scallions (or green onions)
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 small red onion, thinly sliced (optional garnish)
- Buttered toast points or saltines, for serving
Spread half of the chopped onion in a large bowl. Top with the crab, season with salt and pepper and cover with the remaining chopped onion. In a small bowl, whisk the oil with the ice water and 1/3 cup of the vinegar. Pour over the crab, cover and refrigerate overnight.
In a medium bowl, combine the mayonnaise with the lemon juice, paprika and the remaining 1 tablespoon of vinegar. Drain the crab and fold it into the mayonnaise, along with the scallions and parsley. Garnish with the red onion and serve with toast points.
Source: Food and Wine recipe via my friend Barb