Crazy Crab! An EASY, Impromptu First Course!
We returned from a trip to Fox Hall and invited two couples over for an impromptu dinner. When I have only six to sit at our dining room table, I purposely place everyone in the center so it is more intimate for conversation. Now, the big question: what can I whip up quickly to serve for the first course?
Prepare to dazzle your guests with my easy and oh-so-delectable first course, which will be whipped up in a snap!
Picture this: a bed of fresh, tender bib lettuce leaves on a pretty salad plate. Then, add the star of the show, a generous layer of succulent lump crab meat. Crown the lump crabmeat with a pale-pink drizzle of velvety-smooth Remoulade sauce, creating a tangy, creamy, spicy and delightful dance.
Your guests are in for a treat with this symphony of flavors. This culinary masterpiece can be created effortlessly, making it the perfect go-to dish for any spontaneous gathering!
To serve six:
-1 or 2 heads of Boston Bib lettuce (depends on the size of the head)
-16 oz container of fresh, refrigerated lump crabmeat, drained
-Lemon
-Bottle of Remoulade sauce, which can be purchased pre-made (usually found in the seafood department) or homemade.
Place the Bibb lettuce leaves on the plate, toss the crab with some freshly squeezed lemon, and place the crab on top of the lettuce leaves. Then, drizzle with the Remoulade.
NOTE: This can be done an hour or two before the arrival of your guests. Place the individual plates, preassembled, in the refrigerator and served chilled for the first course.
I like to serve my hot popovers with this course too. Voila- a yummy, albeit EASY way to commence your impromptu dinner party. Cheers!
Xx
Holly