Much of the nation has been experiencing record temperatures, and when it’s hot, it just makes people a little crabby. It hurts to touch the steering wheel, clothes stick in uncomfortable places, and the heat just evaporates the energy right out of you. Simple tasks become challenging and tempers rise– especially when it comes to making dinner. Making a hot meal sounds as hellish as the weather outside.
Here’s a simple recipe that frees you from being a crab and eating one instead (which is way more fun anyway).
Crab Salad with White Beans and Gourmet Greens
1/3 cup chopped yellow bell pepper (red ones work also, and they’re cheaper)
1/3 cup chopped red onion
1/4 cup chopped celery
2 tbsp. white wine vinegar
1 tbsp. fresh lemon juice
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. hot sauce
2 (6-ounce) cans lump crabmeat, drained (the non-lump works well, too)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
6 cups torn gourmet salad greens
1. Combine first 10 ingredients; toss gently.
2. Cover and chill for 20 minutes.
3. Serve over greens.
6 servings (2/3 cup salad, 1 cup of greens) I have found this to serve four better than six, if you want to make it a meal.
This recipe came from Cooking Light: Annual Recipes 2000.