Summer time is salad time. And in that vein, one of my favorite is crabmeat salad. The easiest thing to make during these dog days. Most of the ingredients are right at hand. The recipe given can be served as an appetizer or dinner salad. I’ve done crabmeat salad many times; but this time around I had some fresh basil lying around, and I added that to it. It made for a good mix. Along with a carrot, onion, lemon juice, herbs , and the ubiquitous mayo and mustard, you have yourself a great salad. Served on a bed of lettuce, and with a good hunk of bread, and some white wine, you have a great summer meal.


2 6-ounce cans crabmeat, drained and flaked
1 carrot, peeled and shredded
1/2 medium red onion, diced
1/4 cup chopped fresh basil
1 teaspoon fresh oregano leaves or 1/2 teaspoon dried
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Juice of 1/2  lemon
Salt and ground black pepper to taste
Bibb or Boston lettuce  leaves

1. In a medium bowl, mix and toss lightly the crabmeat, carrot, onion, basil, and oregano.
2. In a small bowl, mix together the mayonnaise, mustard, and lemon juice.
3. Add the mayonnaise dressing to the crabmeat and stir to combine. Season with salt and pepper, and serve on a bed of lettuce. If using at a later time, you can refrigerate the crabmeat salad until ready to serve.
    Yield: 4-6 servings, depending on whether it’s served as an appetizer or dinner salad.