Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise makes it even more delicious.
1 cup finely chopped Vidalia or other sweet onion
1 pound jumbo lump crab
Freshly ground pepper
1/2 cup peanut oil
1/2 cup ice water
1/3 cup plus 1 tablespoon apple cider vinegar
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon sweet paprika
2 tablespoons thinly sliced scallions
1/4 cup coarsely chopped flat-leaf parsley
1/2 small red onion, thinly sliced
Buttered toast points or saltines, for serving
How to Make It
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.
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.
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