Happy Friday! I know, all days are basically the same now.
Last weekend we were looking for a touch of normalcy so we picked some crabs!
It’s a Maryland pastime, and ’tis the season!
If you’ve ever done this before you’ll understand why crab meat is so expensive. It takes forever to get a small amount of meat and when you’re done it feels like you have thousands of tiny paper cuts all over your hands.
I swear it’s fun, though.
Once we had had our fill we still picked the rest of them and stockpiled the meat for some fancy toast!
about 1 cup of crab meat
juice and zest of one lemon
1 tbs mayonnaise
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning (use more if your crabs aren’t already seasoned)
3 scallions, chopped
sliced avocado & pickled onions for serving
Pick through the crab meat to make sure you get all the shells out! Then add the juice and zest of one small lemon (or just half if you have a big one), the tiniest bit of mayo and mustard to hold it together, some Old Bay, and scallions.
Put some avocado slices on lightly toasted bread.
Top with the crab mixture, pickled onions (optional), and a little sprinkle of Old Bay.
Most days we’re having this lunch with canned tuna, so it was nice to feel a little more upscale this week.