One of the best parts of living on the West coast is the access to great seafood. Today, I came across King crab legs and thought of my brother in law. These are the legs from those giant crabs that the Discovery Channel’s Deadliest Catch is all about. My brother in law is a Bering Sea fisherman and he catches crabs all the time (um, insert what you want here).
So I dedicate this sandwich to Kyle and all of the other brave fishermen who spend their working lives dredging these tasty crustaceans from the sea floor and delivering them to our markets so we can smack our lips on their sweet and delicate meat and say things like, “this crab meat is so sweet and delicate”.
I’m sure after months out at sea catching hundreds of pounds of crab, this crab and shrimp salad with meyer lemon and tarragon dressing would hit the spot. Dig in fellas!
Note: please note the use of tiger shrimp. They are far superior to other shrimp, in my opinion.
- 1 lb Alaskan king crab meat (claws and legs), steamed, shelled and shredded
- ½ lb tiger shrimp, peeled, deveined, steamed and chopped
- ¼ cup mayonnaise (more if you prefer a thicker dressing)
- 1 meyer lemon, juiced
- ½ teaspoon minced tarragon
- ½ teaspoon minced chives
- Salt and pepper
- 1 stalk celery, peeled and diced (optional)
- 1 sourdough boule
- Mix the mayo, lemon juice, celery, herbs and salt and pepper together and taste for seasoning. Add more lemon or mayonnaise as needed to taste. Fold in the crab and shrimp and place in fridge for up to 1 hour.
- Cut the sourdough boule into ¼ inch slices and lightly toast. Butter each side of the bread and serve with the chilled crab slash shrimp salad.
Suggested pairing: An episode of the Deadliest Catch and a large pitcher of peachy slash lemon ice tea.