Food Network Scholar: Crab Salad with Lime Zest

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Wednesday, July 30, 2014

Crab Salad with Lime Zest

Quick and light is the mantra during the Summer for a midweek meal. Sandwiches are an easy fix. Take an ordinary sandwich to a whole new level with this simple crab salad. With a little crunch, salty taste of the sea with the crab and the creamy mayonnaise made this feel like a vacation meal, rather than a midweek, throw together, meal. Crab was on sale this week, granted it was claw meat, but in this salad it didn't make a big difference not using lump crab. Walked outside for the cucumber and the tomato, and wallah, gourmet sandwich! I served with the wonderful corn salad that was left from Monday's meal.

Crab Salad with Lime Zest

printable recipe

1 lb. crab meat

Zest of 2 limes

2-3 celery stalks, finely chopped

5-6 T. mayonnaise

Fine sea salt

White pepper

Thin sliced cucumber

Sandwich buns