Recipes Crab Salad with Paprika-Scallion Mayonnaise Be the first to rate & review! Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise makes it even more delicious. By Linton Hopkins Linton Hopkins Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 8 Ingredients 1 cup finely chopped Vidalia or other sweet onion 1 pound jumbo lump crab Kosher salt 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 Directions 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. Rate it Print