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Crab Salad with Paprika-Scallion Mayonnaise
© John Kernick

Crab Salad with Paprika-Scallion Mayonnaise

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise makes it even more delicious.


  1. 1 cup finely chopped Vidalia or other sweet onion
  2. 1 pound jumbo lump crab
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/2 cup peanut oil
  6. 1/2 cup ice water
  7. 1/3 cup plus 1 tablespoon apple cider vinegar
  8. 3/4 cup mayonnaise
  9. 1 tablespoon fresh lemon juice
  10. 1/4 teaspoon sweet paprika
  11. 2 tablespoons thinly sliced scallions
  12. 1/4 cup coarsely chopped flat-leaf parsley
  13. 1/2 small red onion, thinly sliced
  14. Buttered toast points or saltines, for serving
  1. Spread half of the chopped onion in a large bowl. Top with the crab, season with salt and pepper and cover with the remaining chopped onion. In a small bowl, whisk the oil with the ice water and 1/3 cup of the vinegar. Pour over the crab, cover and refrigerate overnight.
  2. In a medium bowl, combine the mayonnaise with the lemon juice, paprika and the remaining 1 tablespoon of vinegar. Drain the crab and fold it into the mayonnaise, along with the scallions and parsley. Garnish with the red onion and serve with toast points.