Maine Peaky Toe Crab Salad with English Peas and Mint
A light salad course of sweet Maine crab salad with English peas and mint.
- 12 ounces Maine crabmeat (can substitute Dungeness)
- 4 ounces English peas
- 1 quart water
- 1/4 cup salt
- 1/2 ounce fresh mint
- Loaf of brioche about 1 lb.
- 2 tablespoons extra-virgin olive oil
- Juice of one half lemon
- Salt and Black Pepper to Taste
- Begin by picking through the crabmeat to ensure there are no shell fragments. Set aside and keep cold. To cook the peas, bring one quart of water to a boil in a large pot over high heat and add the salt.
- Bring the water back to a rolling boil and add the peas. Cook them until they are tender, about 3-5 minutes. Remove them from the boiling water and place them into an ice bath to cool for one minute. Drain, set aside, and keep cold.
- The croutons can be prepared from any type of bread you prefer. I recommend brioche. Preheat the oven to 350°. Cut the bread into 1/4-inch cubes and toast them lightly in the oven for a few minutes. Set aside at room temperature. Rinse and dry the mint leaves. Chop the leaves about medium fine. (The mint will hold its color better if chopped right before usage.)
- In a large stainless steel or glass bowl, add the crab, peas, mint, and croutons. Add the olive oil and lemon juice. Mix again to incorporate. Season with salt and white pepper to your taste.
The crab may be molded in 5 or 6, two-inch ring molds and presented on 10-inch salad plates. Garnish with lightly dressed baby mixed lettuces.
Josef Rosch Riesling Kabinett, Leiwener Klostergarten, Mosel 2005