surprise barefoot thursday

i no longer have any classes as a junior. let's have a party. a crab-salad party!

the barefoot bloggers went a little crazy this month and added another challenge to the traditional 2 recipes AND the bonus.

we voted on making ina's lobster cobb salad rolls for the "barefoot on a budget" challenge. any modifications were fair game (ie. not even using lobster!), but the end result had to somewhat resemble the original. and since it was "on a budget," frugality was key.

i spent a whopping $3.99 on a can of jumbo lump fancy crabmeat, $.69 on a cucumber, $1.23 on a red onion, and $2.99 on a pint of cherry tomatoes. since mustard, vinegar, and spices are all pantry staples, i ignored them in my calculations.

1 can of crabmeat =$3.99

1/4 cucumber = $.18

1/4 red onion = $.31

1/4 pint of cherry tomatoes = $.75

total = $5.23

so for $5.23, i managed to get 2 fantastic crab salads and 2 fantastic lunches. i win =).

lobster salad remix 1: maryland-style crab salad

1/2 60z can of jumbo lump fancy crabmeat, drained

2 tablespoons finely chopped red onion

2 tablespoons chopped cucumber

4-5 cherry tomatoes, halved

1 tablespoon old-bay seasoning

1/4 teaspoon dijon mustard

1/4 teaspoon mayonnaise

1 teaspoon white-wine vinegar

few splashes of lemon juice

salt & pepper

mix. taste. season. taste. i recommend refrigerating this for an hour (or overnight) to allow flavors to develop. i also think it's better cold. 

i ate this one wrapped in a lettuce-lined tortilla. the lettuce adds some texture and also keeps the tortilla from getting soggy. i hate soggy tortillas.

if you're not feeling so maryland-y, keep on reading.

lobster salad remix II: dijon-dill crab salad

1/2 6oz can jumbo lump fancy crabmeat, drained

2 tablespoons chopped cucumber

4-5 cherry tomatoes, halved

1 heaping teaspoon dried dill (or more fresh if you're so endowed)

1 1/2 teaspoon dijon mustard

1 teaspoon apple cider vinegar

lemon to taste

salt & pepper

mix. taste. season. taste. 

as above, i recommend a little chilling. i made this one when i made the other, but didn't eat it until the following day for lunch. i went with some wasa fiber-rye crispbreads instead of the lettuce-lined tortilla. i love the crispy texture and the nutty flavors of the oats and other things attached to the flats. i often crumble them on salads instead of croutons. yum, yum.

today is rather gloomy.. no rain, but no sunshine either. sigh. i need to get down to business with this finals studying, so i suppose the weather is trying to keep me inside. it's working.

i should be working, too. 

ciao,

j