Monday, June 15, 2009
Stacked Crab Salad
I was feeding my electronics habit at COSTCO a couple of days ago and left with a new mini laptop and a container of Phillips Lump Crab Meat. I don't know which excited me more, but I do know that I was on a natural high.
I tossed around the idea of making crab cakes, but decided I wasn't much into sauteeing anything for dinner, so I decided to make crab salad. Then I discovered that I had no crackers or crispy bread sticks in the pantry. So what was a girl to do?? Well, there was bacon and a small piece of iceberg in the fridge and I had tomatoes and an avocado. My meal was coming together!!
I do apologize for not having an actual recipe, but I rarely measure when I'm in my "what-will-I-eat-tonight" mode, but this is what I combined to make the crab salad:
A piece of celery, chopped
A piece of red pepper, chopped
A smidge of sour cream (didn't have mayo)
A squeeze of lime
Fresh cracked pepper
Then I began the stack in a large can on a plate. Covered with plastic and placed it in the fridge and allowed it to set for about 30 minutes. I zapped the bacon while the salad chilled and crumbled it and topped the salad. Dinner was served with a couple of drizzles of olive oil.