THIS LIGHT SALAD WILL BECOME A GO-TO RECIPE in your kitchen. Taking only minutes to prepare, it can be served as a first course or as a main course for a summer lunch. Or spoon the salad on slices of fresh bread for a seafood sandwich. We prefer Dungeness crab, but King or blue crab can be substituted. Or skip the crab and use prawns, bay shrimp, or lobster instead. Add just a sprinkling of celery seed; its flavor is very strong, and you will need only a very small amount.

　　

Ingredients

serves 4 as a light lunch

　　12 ounces cooked lump crabmeat, preferably Dungeness crab, rinsed and drained (about 2 cups)

　　2 green onions (white and green parts), thinly sliced

　　1/4 red bell pepper, diced

　　1/2 stalk celery, diced

　　2 tablespoons extra-virgin olive oil

　　1/4 teaspoon grated lemon zest

　　1 tablespoon freshly squeezed lemon juice

　　1 1/2 teaspoons grated fresh horseradish or store-bought creamy prepared horseradish

　　1/4 teaspoon Tabasco or other hot sauce

　　1 tablespoon chopped fresh dill

　　2 tablespoons chopped fresh basil

　　Pinch of celery seed

　　1/4 teaspoon Old Bay Seasoning

　　

Step 1

Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell. Add the green onions, bell pepper, celery, olive oil, lemon zest, lemon juice, horseradish, hot sauce, dill, basil, celery seed, and Old Bay. Refrigerate until ready to serve.

　　

Make Ahead

Step 2

The crab salad can be stored in the refrigerator for up to 2 days, covered.

　　Pure Flavor