Mississippi – June 28, 2019

JULY | AUGUST 2019 67

within a day or so. It should have no odor, and the lumps

of sweet meat should be left whole and never be broken up,

only running your fingers through the meat to pick out any

shell that may be left behind.

Summertime is seafood time, and nothing is better

than fresh crabmeat served with not much more than fresh

vegetables at their peak. Splurge a bit, and try some of these

delectable recipes and relish every bite of the star of the sea.

Happy summer, y’all!

Summertime is the perfect time for enjoying crab.

M

FOOD & ENTERTAINING

Food

writer E M I LY B L AC K photographer RORY DOY LE

get crabby

Succulent, a delicacy, and luxurious are some of the words
that come to mind when thinking about fresh crabmeat.
The tender, sweet lumps of crab are prized for their im-
pressive size, bright white color, and exquisite flavor. Jumbo
lump crabmeat is pricey, but truly needs very little prepara-
tion or additional ingredients. West Indies Salad is one of
the purest dishes for serving lump crab and is also one of
the easiest to prepare and serve.
Lump crabmeat should be handled gently and always
purchased from a reputable fishmonger and consumed

MARINATED CRAB CLAWS

1 pint crab claws, drained

½ cup chopped green onions

½ cup chopped fresh parsley

1 clove garlic, minced

(^1) / 3 cup olive oil
(^1) / 3 cup citrus Champagne vinegar (may use white vinegar)
¼ cup fresh lemon juice
1 tablespoon Worcestershire sauce
In a medium-size glass bowl, place crab claws, then add remaining ingredients and stir gently. Refrigerate for several hours, tossing occasionally. Check
seasonings, and serve cold with cocktail forks or toothpicks.
Yield: 6 appetizer servings
1 teaspoon Tabasco Sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ red onion, thinly sliced
1 (3.5-ounce) jar capers, rinsed and drained
1 (8.5-ounce) jar caper berries, drained
1 lemon, thinly sliced