Recipe: Green Bean & Jumbo Lump Maryland Crab Salad

Jumbo Lump crab meat makes everything good!

Green Bean and Jumbo Lump Maryland Crab Salad
(serves 2)

  • 1 lb. jumbo lump crab meat
  • 3 handfulls of green beans
  • 1 c. corn, frozen or fresh
  • 1 c. peas, frozen
  • 1/4 c. green onions, thinly sliced, green parts only
  • 1 c. creme fraiche
  • 1 T. parsley
  • juice of 2 lemons
  • 1/2 c. evoo
  • 2 T. chives, sliced
  1. Bring a pot to boil (with salt) to blanch the green beans. Once water is boiling, drop in green beans and leave for 1-2 minutes, until al dente and bright greens. Strain and shock (plunge into an ice bath).
  2. Combine green beans, corn, peas and green onions. Carefully fold in jumbo lump crab meat to keep meat from breaking up.
  3. Salt and pepper to taste and drizzle a little evoo over and around salad.
  4. In a blender, combine creme fraiche, parsley, lemon juice and evoo until emulsified.
  5. Zig-zag over crab salad when served and sprinkle chives over to enjoy!

As you can see by the picture, I didn't add green onions, the client I made this for, isn't a fan. So just torn up some basil and tossed it in to the salad.