The Incomparable Crab Salad: Delicious Any Way You Shell It To my way of thinking, there is nothing better than a crab salad any day of the year. Yes, it is an expensive indulgence, but then again, you don't need a lot of crab – of course, more is always better – but crab has such a rich taste, it doesn't take much to satisfy your palate. Anyone who loves shellfish knows that a crab salad is an ideal dish for any special occasion. Next time you've got a special event coming up, do more than eye those King Crab legs and Dungeness crab (in season). Your fish market staff can tell you how many ounces of cleaned crab meat to expect, once it's shelled. You can also buy crab meat in plastic containers, but this is a more expensive route and you'll still end up having to pick through the meat. If you're having a romantic dinner for two, it won't cost more than a few bucks to serve a crab salad dish. Do indulge, every now and then. One cautionary note: when you're shelling crab legs, wear protective rubber gloves. Those spines can be sharp and result in irritated skin. While King crab and Dungeness crab have distinctive flavors, both are excellent in any crab salad recipe. One of the classic crab dishes is the crab Louie salad. I don't know who invented this, but he or she certainly deserves a medal. Served as an entree, with garlic bread on the side, you've got a little bit of Heaven on a plate. Hearts of Romaine are a good choice for the greens, providing a crunchy contrast to the crab, as well as being an attractive color match. For a dinner plate, cut one tomato into wedges and arrange evenly around the plate. Arrange two hard-boiled, sliced eggs on each side. Mound four ounces of crab in the center. Garnish with snipped fresh parsley and serve with Thousand Island dressing and a wedge of lemon on the side. Easy, but oh, so delicious. If you're serving a crowd, a crab salad appetizer may be easier on the budget, while being a perfect start to the meal. There are several delicious variations you might want to try. With the crab appetizer, the presentation is important and simplicity is key. Butter lettuce or Romaine works well, centered on a salad plate. A single Romaine leaf, or a few leaves of butter lettuce form the bed. Just a couple of ounces of crab meat go on top. Serve with melted butter, lemon wedges, mayonnaise, or a spicy cocktail sauce on the side. Elegant! Alternatively, you can present the crab in scallop shells, garnished with finely diced red Spanish onions, fresh cilantro leaves and a single tail-on, large prawn resting on the base of the shell. Set the shell on a salad plate and surround the shell with sprigs of cilantro and a lemon wedge. Last, we would be remiss if we didn't mention the crab salad sandwich, a perfect choice for a ladies' afternoon get together. All you need is to mix your crab meat with a little mayonnaise, a drizzling of lemon juice and fresh parsley. Serve on your favorite bread. A glass of Chardonnay wouldn't hurt! Oh, my mouth is watering and I have not an ounce of crab in the house! I think it's time to shop. Summary Hearts of Romaine are a good choice for the greens, providing a crunchy contrast to the crab, as well as being an attractive color match. For a dinner plate, cut one tomato into wedges and arrange evenly around the plate. Arrange two hard-boiled, sliced eggs on each side. Mound four ounces of crab in the center. Garnish with snipped fresh parsley and serve with Thousand Island dressing and a wedge of lemon on the side. Related Articles Seafood Salad Recipes Tuna Salad Recipes Related Sites