What’s For Dinner?
Crab Salad With Hearts of Palm
(First star is lowest, fourth star is highest)
What Can I Bring?
Hearts of palm add a delicate flavor similar to artichoke hearts. They add some bulk to help make the expensive crab meat go further, yet they add almost no calories.
Perfect for: Cocktail parties, dinner parties, spring brunches.
Make and take: Make the salad up to one day ahead of time and store in the refrigerator; assemble just before serving.
Made famous by: Gourmet magazine, which ran this recipe several years ago. But the hearts of palm add an unusual twist that keeps this classic up-to-date.
Tip: Lower the fat content with reduced-calorie mayonnaise, or add some smoky heat with prepared chipotle mayonnaise. Use bottled, rather than canned, hearts of palm, if possible.
Hands on time: 10 minutes Total time: 10 minutes Serves: 16
2/3 cup mayonnaise
1/4 cup bottled chili sauce
2 green onions, thinly sliced
1 tablespoon finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon drained bottled horseradish
Dash of Worcestershire sauce
Salt and pepper to taste
1/2 cup chopped, drained hearts of palm (packed in water in cans or jars)
1 pound lump crab meat, picked over
Salad greens or watercress, coarse stems discarded and the leaves washed well and spun dry, for lining the platter
Cucumber slices as an accompaniment
Toasted pita wedges as an accompaniment
Transfer the crab salad to a platter lined with the salad greens, and serve with the cucumber slices and the pita wedges.