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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Jumbo Lump Crabmeat Salad.
Serves 3

On the way home from NYC Cathie stopped at Fairway on 125th Street, a fabulous store, & brought home a pound of unpasteurized Jumbo Lump Crabmeat. The plan was to fulfill our visiting daughter Lissa’s request for Thai Crab Cakes. But after a scorching hot day, the evening called for a cool refreshing salad.
The substitution worked out well.


1 lb. (2 cups) fresh Jumbo Lump Crabmeat
Grated zest of a Lime
Sea or Kosher Salt and Black Pepper to taste
1/2 Cup finely minced Red Bell Pepper
1 Celery Stalk, finely minced
1/2 Cup finely minced Red Onion
1/4 Cup minced fresh Cilantro (or Parsley or Chervil
2 Ripe Tomatoes ( if you can find them)
1 Ripe Avocado if you have it

INGREDIENTS For the Dressing

1 TB freshly squeezed Lemon Juice
1/2 tp Sea or Kosher Salt
1/2 cup Hellman’s Mayonnaise
1/4 cup Heavy Cream or Sour Cream
1/3 cup minced Chives


1. Combine all the ingredients for the Dressing.
2. In a large bowl, combine the Crabmeat & Lime Zest and toss with just enough Dressing to lightly coat the Crabmeat. Taste for seasoning.
3. In another bowl, combine the Pepper, Celery, Red Onion, Cilantro & S&P and toss with just enough Dressing to lightly coat the vegetables. Taste for seasoning.
4. Combine the contents of the two bowls, mixing very gently to blend.
5. Mound the Salad in the center of the plate. Arrange the Tomato slices the Avocado slices around the salad.
6. Add more of the Dressing if necessary.

Broccoli Rabe with Baby Sauteed Potatoes

Serves 3

To accompany the Crab Salad, the dinner called for a side dish of a green vegetable, but not another salad green. Garlicy Broccoli Rabe filled the bill, & the sauteed Baby Potatoes added the crunch.


1 Bunch of Broccoli Rabe
1/2 Pound of Baby White Potatoes
2 Garlic cloves finely sliced
Salt & Black Pepper to taste
A pinch of Red Pepper Flakes
4 TB of Olive Oil, 2 for the Broccoli &
2 for the Potatoes

METHOD For the Broccoli Rabe a large pot bring a small amount of water to a boil.
2. Wash the Broccoli Rabe & cut 1″ off the stems.
3. Add the Broccoli Rabe & steam for 6 minutes, covered.
4. Remove & put into a bowl of cold water which both stops the cooking & maintains the vegetable’s color.
5. Drain & cut into 1″ pieces.
6. Heat a deep sided saute pan & add 2 TB of Olive Oil. Add the Garlic & saute until fragrant & lightly colored.
7. Add the Broccoli Rabe, a splash of water & cook until heated & tender. Remove to a bowl. Reserve & set aside.

METHOD For the Potatoes

1. After washing & scrubbing the Potatoes thoroughly, dry & cut in half.
2. Heat the same saute pan & add 2 TB of Olive Oil. When shimmering, add the Potatoes & saute until they are fork tender & brown.
3. Add the reserved Broccoli Rabe & toss it all together.
4. If required, finish with another splash of Olive Oil & your’e ready to plate.

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