It is always a treat to eat crab…you can even use canned crab if fresh is unavailable.
- 12 oz. of cooked king crab meat
- 3/4 cup finely chopped celery
- 1/2 green or red pepper, seeded and chopped fine
- 1/2 cup mayonnaise
- 3 English muffins, halved
- 6 slices of cheddar cheese
- lightly salt and pepper
Preheat your oven to 350 degrees. Mix the crab, celery, peppers and mayonnaise. Set this aside.
Lightly toast the muffin halves. Spread the crab mixture evenly on the halves and top with a slice of cheese. Place these on a parchment covered tray and toast in the oven for about 12 minutes.
I tell you, you will think the Angels are circling…just add a crisp salad and, of course, a glass of crisp, cold white wine.
Colourful Crab Salad
This is, truly, one of the top two salads I simply love….this looks special and even tastes better. Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Put a small wedge of lime on the side of the glass bowl.