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Wednesday, February 06, 2008

I want to say something nice and funny and cute.

But I'm just not feeling it today, so I'll give you a recipe that I love. I usually make it in the summer and serve it with sparkling wine, which makes me nice and funny and my mind, which is good enough. I made it today because my father-in-law once described it as the perfect meal and I hoped he might be able to eat it. We'll see. The recipe is a combination of a Nigella Lawson recipe and some other crab salad recipe from somewhere. My point is, I'm not claiming this one, I just like it a whole lot.

Crab Salad with Watercress

Mix in a bowl:

3/8 cup of mayonnaise

Not quite a half teaspoon soy sauce (reduced sodium Tamari, if it's all the same to you!)

Not quite half a teaspoon Worcestershire sauce (and, please, will someone tell me once and for all how to say that?)

A few drops toasted sesame oil. It tastes a little nuttier than plain sesame oil. So go get some.

Wasabi paste, to taste. Try to use at least a half a teaspoon. It won't burn your mouth once it's all mixed in, I promise. I buy the powdered kind and keep it in the fridge. It lasts forever. Well, I don't know about forever, because I haven't gotten there yet, but it lasts a mighty long time.

Stir all that together, then add:

About a teaspoon crushed, fresh ginger. DO NOT SUBSTITUTE POWDERED, MOM. It's not even close to the same thing.

The zest from one small lime. Once again, DO NOT SUBSTITUTE DRIED. MOM.

About a teaspoon of lime juice.

Add the contents of the bowl to two cups of fresh, lump crab meat and stir it all together.

Last, stir in about a tablespoon of chopped green onion (green part only) and an entire bunch of watercress. Don't bother trying to rid the watercress of every last stem. Just take out the thickest ones; the rest of the stems will add crunch.

You can serve it over shredded Napa cabbage or on toast or crackers. Yum.

Namasté, y'all!

1 comment:

Brenda said...

Annie, that sounds really good. I'll have to try it sometime this summer.