Fresh. Crabby. Salad-Like.

DucCat was off to racing school, leaving me facing 2 pounds of fresh jumbo lump crabmeat. I know, tough stuff, right?

The first batch were made into crabcakes, then frozen. As for the remaining pound, I flipped through a few cookbooks. Finally, 'Very Virginia'offered up a light, simple crab salad; best of all, it was mayonnaise-free.

I mixed everything up, and let it sit for about three hours. I'd been expecting more of a bite from the horseradish and paprika, but the flavours had mellowed remarkably. Next time, I'll add a touch more spice, but for a practically effortless Sunday supper, this was just right.

Dockside Crab Salad

from Very Virginia

1 pound fresh crabmeat, cleaned and picked through
2 cups finely chopped celery
1/4 teaspoon salt
2 teaspoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 teaspoons prepared horseradish
1/3 cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
lettuce leaves

In a large bowl, gently combine crabmeat and celery. In a separate bowl, combine salt with next three ingredients. Add horseradish, oil, lemon juice and vinegar to salt mixture, blending well. Taste and adjust as necessary. Pour mixture over crabmeat and celery, and toss gently to combine. Chill at least two hours, then serve on a bed of lettuce.