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Summer Crab Salad

Former Edisto Island Chef Miles Dean said no summer is complete without dining on some crab salad from time to time.

Crab salad is the type of dish that can be either an appetizer or full meal; it just depends on what you’re going for. Want to make it a dinner? Put it over a bed of mixed greens or on a toasted roll. Need an appetizer for a get together? Then put it in a bowl and surround it with some crackers.

Here’s what you’ll need for crab salad:

About a pound of jumbo lump crab (comes canned and pasteurized, usually)


Mayo (the full-fat kind, not Miracle Whip)

Fresh chives

Dash of kosher salt

Black pepper

One red bell pepper

One clove of garlic


To begin, zest the rind of about two lemons and then juice the lemons. You’ll need about a ΒΌ cup of lemon juice. It’s better to add the lemon juice slowly and taste-test to see if it has the right lemony-ness for your taste buds.


Add the lemon juice to a cup of mayo and mix well. Then add the zest, and mix well again. Add in a smashed clove of garlic and a diced red bell pepper.


Add in the crab meat, but fold it into the mixture, do not mash up the crab. You’ll want to make sure you have nice big nuggets of meat in your salad.


Then fold in the finely slice chives along with some salt and pepper and you’re finished.


If you want to make it into a big summer salad try using a light vinaigrette dressing over the greens and then adding in the crab salad mixture.


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