The best part about crab salad is once you have made it, it can go in the refrigerator/cooler and then you have the base for a few quick meals while under way, or after a long day.
And you can make as little or as much as you want based on the number of crab legs/claws you have left over from the crab cracking the night before.
Since this is the galley edition, the amounts are all going be very approximate, and proportional, since you will always have the amount of crab meat you have.
And since this is my blog, I urge you, as always, to go with your own taste as the final judge.
Picked leg and claw meat (can use body meat, but that's so good for crab cakes & crepes &...)
Celery and/or Parsley
Red Pepper or Paprika
Onion (purple or sweet or green or...) or Garlic
Lemon or Lime juice
For each heaping cup/large handful of crab meat:
dice or chop fine about 1/4 that amount of Celery and Red pepper (if using paprika, sprinkle in to your taste at the end).
dice a piece of onion slightly bigger than your thumb, or crush and mince a clove of garlic
Toss all these together, and add about a tablespoon of mayonnaise, a pinch of salt and the juice from half a lemon.
Stir together and taste.
Adjust the amounts of ingredients to your taste.
What can you do with this?
Serve it over some of your Big Green Salad - with some warm bread on the side.
Put some on an English muffin (a toasted sourdough one is my favorite), and melt some swiss cheese over it. - Crab Melt! Beats the flippers off any tuna or patty melt out there.
And if you do bring crab home, and make it there... and there's just too much to eat - it FREEZES! It is not quite as amazing as fresh.... but what is?
However, you can keep it in the freezer for a few weeks, thaw it in the fridge, and enjoy it your favorite way when you want to impress friends, or just because you deserve more crab.