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| Like Mom Used to Make |
Recipe by Mom
At last it’s Dungeness crab season in Santa Cruz, after a
nasty algal bloom that nixed the usual winter celebrations with our favorite
crustaceans. Although it’s not cheap and the season seems off, let’s support
our local crab fishermen, who’ve had some tough times this year. After filling
my family with steamed
crab, I made Mom’s “crabmeat salad,” which she prepared with canned crab
back in the 1960s. Canned crab isn’t what it used to be—now it’s a shredded
mess that tastes metallic. Fresh local crab is the ticket. Mom’s recipe is extremely simple, and
contains no ingredients that might overshadow crab’s subtle flavor.
