A wonderful party Libertina! A day, I know, we won't soon forget. Thank you so much for hosting it.
Mrs. Theirjustdue is fast asleep (our having spent the day taking our four grandsons to the Ballard locks, but I'll do my best to pass her crab salad recipe on to the chapter.
Mrs Theirjustdue's crab salad:
Approx. 4 cups cracked Dungeness Crab
Chopped Celery to taste
Chopped Sweet Wala Wala onion to taste
Now here's the secret:
Just enough cubed white bread, trimmed of crust, and buttered on both sides to absorb the moisture and give it added bulk (We're lucky and get the crab, literally, from our doorstep, here on Camano Island, but if it had to be purchased, the ratio of crab to cubed bread could be adjusted without any noticeable loss in taste or quality).
A generous amount of Mayonnaise (to taste).
Mix well by hand and let stand overnight in refrigerator.
Serve over a bed of lettuce and/or garnish with with parsley, chopped green onion chive and sprinkle lightly with paprika.
Note: Four cups of crab made enough to fill the large foil container we brought to the party, so unless it's a comparably sized crowd, much, much less crab will due.
BTW, Our daughter and her two son's had a blast and she assures me she will register and no longer be a lurker.
Mrs. Theirjustdue will now set us straight:
As we all know chemistry is about 'exacts'. Kitchen chemistry is no different, but Mr. Theirjustdue knows after 37 years, it might be better to guess at three in the morning than to wake me up. So here is an amended recipe.
Correct Dungeness Crab Salad:
Chop the following veggies into about 1/2 inch pieces:
1 Medium sweet onion
1/2 Bunch celery (well scrubbed)
Add:
1-2 Tbsp. salt
2-3 Tbsp. sugar
1-2 Tsp. pepper
1 Tsp. sweet Hungarian Pepper
2 Cups good quality mayonnaise
4 Cups Crab Meat
1 Cup chopped green onion or chive
Using about 2 sticks of real butter, butter both sides of each slice of a loaf of white bread (we use low carb). Stack a few slices at a time, leaving the crusts on, cut them up into cubes. They will stick together, but just toss them into the veggies/dressing mixture and toss well with your hands to loosen & mix well.
This must be made at least 12 hours before needed ( 24 is even better) and kept refrigerated. To travel & serve on a buffet line, lay a bed of ice in a larger container and salt the ice below your serving bowl (it will make the ice colder just like making home made ice cream).