YOU GUYS, HELL FROZE OVER AND MY HUSBAND COOKED.
I should be more specific. He’s great at breakfasts, does a mean fried egg and a pile of bacon so large it’s a wonder we’re all still alive. But that’s been about the extent of Charlie’s cooking prowess. (He is wonderful at several other things and I actually enjoy cooking while he usually stresses the f out and sucks the joy out of the whole thing, so our roles are habitually firm and delightfully so.)
But you see, Charlie became inspired. Remember my last post where I was in a Galiano haze, spending most of my time wandering the forest and taking beach walks and contemplating letting my eyebrows grow out? It seems Charlie was also bitten by the Galiano bug and became motivated to make something new out of his latest catch. Charlie’s favourite activity on earth is to be out in the boat catching some sort of thing, and because the crab pot kept producing such succulent bounty again and again, he decided he would try his hand at a crab salad recipe. And my god, was it ever a winner winner crab lickin’ dinner.
Now before I hand over the recipe, I am quite aware that there are far easier ways of getting your hands on fresh Dungeness crab meat, like, say, at your local grocery store! So I won’t bother including directions on how to catch, (humanely) kill, steam, then break apart said crab because not everyone lives with a husband who likes to do things the hard way and try out for Survivor at the same time as making a meal. We’ll just assume you’ll be headed to your fish market to snag yourself some fresh crab and keeping that cute manicure in tact.
Lucky as we were to have access to fresh crab daily, we served this delightful salad several ways over the course of our two week vacay, one being simply on a cracker with a thin slice of cucumber on top. Pictured is Charlie’s way, spread thick on buttered toast with sliced avocado. I went full hog and did a crab BLT a few days later: a pile of crab salad, avocado, fresh tomato, crispy bacon, butter lettuce, and tartar sauce and it was INSANE. But the fisherman’s recipe is below. I’m sure Charlie ripped it off the internet so if it looks familiar and you know the source, share away. Or maybe it came from his beautiful brain after all, who knows. I LOVE YOU, CHARLIE.
1 1/2 cups of crab meat
3 tbsp mayonnaise (use full fat mayo, for the love of god)
2 scallions, chopped
1 stalk of celery, finely chopped
the juice of 1 lemon
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
4 slices of sourdough
1 tbsp butter
1/2 cup of shredded lettuce
1 avocado, sliced
Mix the crab, mayo, scallions, celery, lemon juice, salt, pepper, and cayenne.
Toast and butter the sourdough. Pile the crab salad on top, topping with the lettuce and avocado. Season with a touch more salt and pepper and EAT.