You’re Having a Ladies Brunch

June 15, 2009 by

Ok men, this post may not be for you -- but you'll still reap the benefits of this recipe. It's easy, it's delicious, and it will keep you cool.   

Summer is here ... and it's hot.

Even still, you've spent the last few weekends outside enjoying the sun.

Your first summer sunburn has come and gone.  And your tan is finally starting to set in.

You want to have some friends over this weekend.  But a barbeque just doesn't sound appealing.  I mean it's REALLY hot.

You'd rather stay indoors and keep cool.  Catch up with your girlfriends, instead of worry what SPF you have on. And enjoy some good food and cold beverages, without slaving over a hot grill.

It's time for a ladies brunch!

A cross between a seafood and Waldorf salad, this cool and crisp crab salad recipe is perfect for an elegant ladies brunch, or really any hot day when you feel like making something special.

So the next time you want to spend the day indoors, call up the girls and invite them over.  You have the perfect recipe for a crab salad that will be enjoyed by all.

Until our next meal,

Rebecca

Crab Salad

Ingredients:

Crab Salad

Crab Salad

  • 1/3 Cup Walnuts
  • 3 Tbs Mayonnaise
  • 2 Tbs Olive Oil
  • 4 Tsp Lemon Juice
  • 1 1/2 Tbs Dijon Mustard
  • 4 Tbs Finely Diced Celery
  • 4 Tbs Finely Diced Granny Smith Apple
  • 8 Oz. Lump Crabmeat
  • Salt and Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Spread the walnuts on a pie or cake pan and toast for 8 minutes, until fragrant.
  3. Transfer to a plate and let cool. Coarsely chop the walnuts.
  4. In a medium bowl, mix the mayonnaise, olive oil, lemon juice and dijon mustard.
  5. Stir in the celery and apple.
  6. Gently fold in the crabmeat and walnuts, and season with salt and pepper to taste.
  7. Serve over greens, with crackers, or in a roll as a sandwich.

Tips: The salad can be made ahead and refrigerated for up to 4 hours. Fold in the walnuts just before serving.

Experiment with your favorite seasonings like thyme, basil, or tarragon by replacing the dijon mustard with 1 teaspoons of your favorite spice.

3 Comments

  1. Heather

    Perfect light dinner! My husband requested a light dinner on this hot summer evening. I love the crunch of the nuts, apples and celery. I decreased the amount of mayonnaise, olive oil and mustard and increased the amount of lemon juice. I split the recipe between the 2 of us for a refreshing and economical (as in we did not go out to eat tonight!) summer meal. Another winner!

  2. Heather

    I made another batch of this crab salad today for a late lunch. Instead of putting the crab over lettuce, I made an open face sandwich on 2 pieces of whole grain bread, toasted. Delicious! So easy to make and satisfying! I dream about taking this salad chilled in cooler for a romantic weekend picnic to a local winery; paired with a Riesling or Chardonnay - Lovely!

  3. Heather

    With my hubby out of town, I had this salad yet again - this time on stone ground whole wheat "big" crackers. The salad sat about 4 hours and accumulated some juices (probably from the extra lemon juice!). Yet again, I love how the salad tasted. Fresh like ceviche! Another light dinner and more room for dessert - my kind of evening.

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