Colassal or Jumbo Lump Crabmeat – this is premiere, whole, unblemished chunks of crab that are harvested in one piece.

Before you run out to buy your crab, it’s good to know what the difference is between the various styles. Most of us will have to buy lump crab meat from a fish monger, which is fine too (and less work). If you have access to REALLY FRESH blue crab (as in, buy a bushel and steam them yourself), do it. I grew up in Virginia (near the Chesapeake Bay) and summertime meant blue crab and long, lazy crab pickins at my Grandparents house in White Stone. You’ll mince the jalapeno even smaller than the corn kernels, so that every bite gets a little bit of spice. That may seem small (it’s just a fine dice), but it makes a big difference in the presentation and enjoyability of this simple corn and crabmeat salad recipe. In order to accomplish this, chop the onion and bell pepper to about the same size as the corn kernels. The beauty of this refreshing seafood salad is the ability to have all of the flavors in a single bite. Tips for chopping vegetables for lump crab salad It’s not overly spicy and you can moderate the heat by removing the seeds and membrane (which is where most of the capsaicin is located). If you like more of a bite, you can swap red onion for the Vidalia.įor a bit of spice in the crabmeat salad recipe, a finely diced jalapeno adds just the right heat. I use crisp bell pepper and sweet onions to reinforce the sweetness of the corn and lump crab meat. Try to use the corn the day you buy it, when it’s at its peak and hasn’t been refrigerated yet.

The ears should be heavy for their size (an indicator of how juicy they are). I recommend using sweet summer corn on the cob (preferably from your farmers market).

This crabmeat salad recipe is a very simple one, but in order to get the best flavors, it’s important to use the freshest ingredients you can find.

Blue crab recipes