Today my friend Lynn brought me a bag of the most luscious George peaches. They had warmed to juicy ripe perfection on my front porch and smelled of an old fashioned summer. My inclination to make them into a cobbler or peach almond tart had to be curbed. I thought about it and could not come up with a reason they could not be made into a salad. I had bought a pound of crabmeat yesterday and decided to take the chance to combine two of my favorite flavors. Just to guild the lily I added avocado.
1 pound of lump Crabmeat
Zest of one lemon
Juice of one lemon
3 T. mayonnaise
1 T. Sriracha sauce
1 T. capers
Gently mix everything together folding the crab carefully not to break it up too much.
4 T. balsamic glaze
Peel a ripe peach and slice into wedges. Cube an avocado. Place half a peach slices and half an avocado on a plate and top with a big scoop of the crab salad. Drizzle balsamic glaze around the outside.
Makes four servings
You can buy balsamic glaze or make it by simmering balsamic vinegar on a low heat on stove until it reduces by two thirds.
I’ve spent the last two weekends going to too many fun events while out of town. That means too little lack of control over what I was eating, but lots of yummy ideas for new food.
I had lunch in Nantucket on the wharf with friends Susan and Jane and had a crab cocktail that was so good. I don’t know what they put in theirs but here is my rendition of it.
For one serving
Lettuce cut into strips
2 T. Non-fat cream cheese
Couple of drops of milk
2t. Horseradish- divided in half
2 T. chili sauce
Couple of drops of limejuice
3 T. crabmeat
Mix the cream cheese, milk and half the horseradish together. In a separate container mix the chili sauce, remaining horseradish and limejuice together (you could use pre-made cocktail sauce if you have it.)
In a ramekin or small jar, place all the lettuce, the cream cheese mixture, the cocktail sauce and top with the crabmeat.
To really guild the lily add some avocado cubes between the cream cheese and cocktail sauce layers.