“In the depths of winter, I finally learned that within me there lay an invincible summer.” -Camus
In the depths of a chilly winter, I wanted a contrast to all the squash-focused and root vegetable dishes, and hearty meals that mark the season until the groundhog sees his shadow. Since it’s crab season, I decided to take on a different kind of work this weekend– shelling my own fresh crab. Yum!
I picked up 3 smallish crabs, planning at first to make crab cakes with cucumber-mango salsa, but then decided to go with a less work-intensive version. The crunch of cucumber goes so well with the softer mango and the sweetness of the crab. And I love a kick of pepper to spice things up– just the thing to satisfy a warm weather craving!
Summer Crab Salad
All the proportions here are approximate and can be adjusted to taste.
1/2 large English cucumber, peeled and diced
2 mangoes, peeled, pitted and diced
1/2 lb crab meat (Approximately 1.5lbs whole crab)
1/2 tsp cayenne powder
1/2 tsp paprika
juice of 2 limes
sea salt and pepper to taste
Prepare the cucumber and mangoes first, and toss with salt, cayenne, and paprika before letting it rest in the fridge. The cucumber will release water while you shell the crab; drain the excess liquid when you are ready to add the crab. Fold in the crab, dress with lime juice, adjust seasonings. Serve on a bed of lettuce with fresh French bread on the side.
