Crab Salad

By Tufgrlz

Ingredients

• 1/4 1/4 1/4 cup fresh lemon juice
• 2 2 2 T white wine vinegar
• 2 2 2 T water
• 1 1 to tsp kosher salt, plus to taste
• 1/2 1/2 1/2 tsp sugar
• 2 2 2 pinches celery seed, finely ground in mortar and pestle
• 1 1 1 large rib of celery, halved lengthwise and sliced very thinly on the bias (3/4 cup)
• 2 2 2 T sour cream
• 1 1 1 T mayo
• 8 8 8 oz blue crab meat
• 1 1 1 T fresh chives, finely chopped
• freshly ground pepper
• Romaine lettuce, endive leaves or crackers, for serving
• Paprika or Old Bay for garnish (optional)

Details

Adapted from google.com

Preparation

Step 1

In a amall bowl, whisk together the lemon juice, vinegar, 2 T of cold water, 1 tsp salt, the sugar adn celery seeds. Add the celery; the liquid should completely cover the sliced celery. Cover the bowl adn refrigerate for 30 minutes.

Drain the celery, reserving the liquid. in a medium bowl, whisk the sour cream and mayo with 1 T of the celery liquid until thoroughly combined. Flake the crab meat into the dressing, add the celery and the chives, and stir to combine.

Season to taste with salt, pepper and reserved celery liquid. The salad tastes best when flavors meld, refrigerate for at least one hour - though not more than 24 hours - remove from teh refrigerator 30 minutes before serving to bring to room temperature. Serve on ribs of romaine, endive or crackers. Garnish with paprika or old bay, if desired.