I call this crab salad, Retro Crab Salad, because its much like the crab salad I used to nibble on “back in the day”.
This is the kind of crab salad that would have been beautifully displayed on my mom’s orange and yellow fruit covered table-cloth. I didn’t always remember every dish of food that would grace the table but for some reason, I always remember that table-cloth. Funny how we remember the most unusual things from our childhood. This table-cloth (and the food that adorned it) and my gram’s tapioca pudding are two of my favorite food memories.
A few months ago when I was visiting my mom, she reminded me to browse through her old linens and take what I wanted. Well wouldn’t you know it… the first linen I saw was the old orange and yellow fruit covered table-cloth. Of course, I had to have it – and I had to use it for a retro menu that I created for one of my clients.
This lovely little retro crab salad was one the recipes I created for that menu. Along with a few other delectable retro dishes, this crab salad has been a staple in my kitchen all summer long. Mostly because Ranger Craig and I went deep-sea fishing and crabbing and came home with 16 crab. I made scores of crab salad, crab cakes, crab stuffed Dover sole and crab beurre blanc. Crab landed in every dinner meal that week. And I wasn’t a bit sad about that. 😉
Crab is a staple here in the Pacific Northwest. It can be pricey certain times of the year, but when it’s in season, or we go crabbing, it’s economical and the perfect seafood to add to our dinner menu. Although, crab has ended up in breakfast omelets a time or two.
I love this retro crab salad any time of the year. But I think this dish is especially fun during the holiday season. You can certainly serve it with crostini or crackers, but serving it with toast points somehow feels befitting.
Delicious Wishes and Loads of Love!
This retro crab salad includes all the traditional elements of crab salad using pimentos, mayonnaise and cheddar cheese. However, the addition of thinly sliced green onions gives it a little bite that blends so deliciously with the other ingredients.
- 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
- ¼ -1/3 cup good quality mayonnaise
- 2-ounce jar of pimentos, drained
- ¼ cup thin sliced green onions
- ¼-1/3 cup shredded cheddar cheese
- Squeeze of lemon juice
- Salt and pepper to taste
- 8-12 slices of good quality white bread or dark rye
- 2 tablespoons melted butter
Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
Serve the chilled crab salad with the toast points.
This recipe originally created for Home by Design Magazine