📝 About This Recipe
This elegant French crab salad is a masterclass in balance, combining the delicate sweetness of premium lump crabmeat with the bright acidity of a citrus-infused rémoulade. Traditionally served in the bistros of Paris during the summer months, it highlights the importance of 'produit de qualité'—letting the fresh seafood shine through minimal but precise seasoning. With its creamy texture and crisp vegetable garnishes, it offers a sophisticated start to any meal or a light, luxurious lunch.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crabmeat (freshly picked, chilled, and checked for shells)
Citrus Rémoulade Base
- 1/2 cup Mayonnaise (preferably homemade or high-quality French brand)
- 1 tablespoon Dijon Mustard (smooth, traditional style)
- 1 Lemon (zested and juiced)
- 1 small Shallot (minced very finely)
- 1 tablespoon Capers (drained and chopped)
Herbs and Aromatics
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Fresh Tarragon (leaves only, finely minced)
- 1/4 teaspoon Piment d'Espelette (or a pinch of cayenne pepper)
- 1/2 teaspoon Fleur de Sel (to taste)
- 1/4 teaspoon White Pepper (freshly ground)
The Bed and Garnish
- 2 ripe Avocado (sliced into fans or diced)
- 1/2 English Cucumber (peeled and finely diced for crunch)
- 4 pieces Radishes (shaved paper-thin in ice water)
- 1 head Bibb Lettuce (leaves separated, washed, and dried)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling over the greens)
👨🍳 Instructions
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1
Begin by carefully inspecting the crabmeat. Gently spread the lumps on a chilled baking sheet and run your fingers through to ensure no bits of shell or cartilage remain, being careful not to break up the large lumps.
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2
In a medium chilled mixing bowl, whisk together the mayonnaise and Dijon mustard until smooth and emulsified.
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3
Add the lemon zest, 1 tablespoon of lemon juice, minced shallots, and chopped capers to the mayonnaise mixture. Whisk until fully incorporated.
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4
Fold in the fresh chives, minced tarragon, and Piment d'Espelette. The herbs should be vibrant and fragrant.
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5
Taste the dressing. Season with Fleur de Sel and white pepper. It should be bright and slightly zesty to cut through the richness of the crab.
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6
Add the chilled crabmeat and the finely diced cucumber to the bowl with the dressing.
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7
Using a rubber spatula, very gently fold the crab into the dressing. Use a lifting motion rather than stirring to keep the jumbo lumps intact.
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8
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. This allows the flavors to meld and ensures the salad is served ice-cold.
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9
While the crab rests, prepare the avocado by slicing it thinly. Squeeze a little leftover lemon juice over the slices to prevent browning.
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10
Arrange a bed of Bibb lettuce leaves on four chilled plates. Lightly drizzle the leaves with a touch of olive oil and a tiny pinch of salt.
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11
Place the avocado slices in a fan shape on one side of the lettuce bed.
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12
Using a ring mold (if you have one) or a large spoon, mound the crab salad in the center of the plates.
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13
Garnish the top with the shaved radishes and an extra sprinkle of fresh chives.
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14
Serve immediately while perfectly chilled for the ultimate refreshing experience.
💡 Chef's Tips
Use the best quality crab you can find; Dungeness or Blue Crab are excellent choices for their sweetness. Always chill your mixing bowl and plates beforehand to keep the delicate seafood at a safe and refreshing temperature. Don't over-mix the salad; the beauty of a French crab salad is seeing those distinct, large white lumps of meat. If you find the dressing too thick, thin it with a teaspoon of heavy cream or more lemon juice rather than water. Tarragon is very potent, so measure carefully—it should whisper, not shout.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Chablis to complement the acidity. Serve with warm, crusty French baguette slices and salted butter on the side. For a brunch twist, serve the salad inside a toasted brioche roll. Accompanied by a light gazpacho or a chilled pea soup for a multi-course summer lunch. Follow with a simple platter of soft cheeses like Brie or Camembert.