Jul 102017

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two recipes that are cold dishes. Quite refreshing for this heat.

1 large Head Lettuce, rinsed and drained

3/4 cup Giardeniera (Italian Pickled Vegetable Salad), drained

1 1/2 to 2 cups Lump Crabmeat, picked thru for shells

1/2 cup Onion, chopped

1 cup Olive Oli

1/2 cup Red Wine Vinegar

1/2 teaspoon Salt

2 cloves Garlic, minced

Break lettuce into bite sized pieces and combine with giardeniera, crabmeat and onions. Thoroughly mix oil, vinegar, salt and garlic. Pour over lettuce, giardeniera and crabmeat. Gently toss and serve.



Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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