Friday, June 23, 2017

Crab Flake Salad

If you took the Baltimore & Ohio's Capitol Limited from Washington, D.C., you would have had the opportunity to have a special experience on one of the Martha Washington dining cars, with the wooden interiors, white table cloths and the very fancy china.  The surroundings would have raised expectations about the offerings on the menu.  Guests would have expected fine cuisine, whether it was an appetizer, salad or main course.

That is what I thought when I saw the recipe for Crab Flake Salad in the book Dining on the B&O.  The recipe calls for an equal amount of "large crab meat flakes" and "small diced hearts of celery."  It also calls for "a creamy mayonnaise made with lemon juice instead of vinegar, with a garnish of quartered hard boiled eggs.    Although the recipe appears in Dining on the B&O, it originated in the quintessential cookbook, The Edgewater Beach Hotel Salad Book.  

Despite this pedigree, there was something about a "creamy mayonnaise" with lemon juice that did not seem appealing. It is probably because I am not a very big fan of mayonnaise.  The question became, however, what to substitute for mayonnaise.  I decided to draw from another crab recipe, the West Indies Salad (which is one of my favorite lump crab recipes).  The West Indies Salad uses vinegar, rather than mayonnaise.  In my humble opinion, vinegar works much better with crab meat than mayonnaise, and, it is probably healthier too.  I also decided to use finely diced onions, which are used in West Indies Salad, along with the finely diced celery used in the Crab Flake Salad.

The end result is Chef Bolek's interpretation of the B&O's Crab Flake Salad, which I have to say was very, very good.  The celery actually added an additional flavor that is not in the West Indies Salad, and the use of the vinegar kept the salad lighter and provided a good, sharp taste to contrast with the sweetness of the crab meat. 


CRAB FLAKE SALAD
Recipe adapted from Dining on the B&O, pp. 33-34
Serves several

Ingredients:
1 pound of jumbo lump crab, picked
1 heart of celery, diced finely
1 sweet onion, diced finely
1/2 cup water
1/2 cup vegetable oil
6 tablespoons of apple cider vinegar
Cracked black pepper
Sea salt

Directions:
1.  Marinate the crab.  Line the bottom of the bowl or dish with half of the diced onion and celery.  Add the crab meat.  Spread the remaining onion and celery over the crab meat.  Add the cider vinegar to the water and then add the oil, whisking it all together.  Drizzle the mixture over the crab meat and vegetables.  Drizzle the mixture over the crab meat and onions.  Let it rest in the refrigerator overnight. 

2.  Prepare the salad. Gently mix the salad.  Place some lettuce leaves on a plate and spoon the salad over it.  Serve with crackers. 

ENJOY!

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