Smoked salmon salad

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It is fresh meat that has been heated and vacuum-packed. An unopened can of pasteurized crab has a refrigerated shelf life of many months and therefore can qualify as a pantry item, which we appreciate. Lump or flake/white crabmeat, taken from the body, is best to use here.

Goldstein notes that though you might be tempted to assemble the salad dressing in a blender or food processor, it might emulsify too quickly and become thicker than if prepared by hand. So choose the whisk; there will be fewer things to clean up and put away.

Serve with warm bread.

Crab Salad With Lemon-Mayonnaise Dressing

pound haricots verts

1 cup walnut halves

2 medium lemons, scrubbed

1 large egg yolk

1 teaspoon Dijon-style mustard

cup canola oil, or a mix of canola and extra-virgin olive oil

1 to 2 tablespoons water (optional)

Sea salt

Freshly ground black pepper

2 medium cloves garlic

1 English (seedless) cucumber (20 ounces total)

1 pound pasteurized or fresh lump crabmeat, drained, cartilage and shell bits removed

2 medium heads butter lettuce

1 bunch watercress

2 to 3 teaspoons walnut oil, plus more as needed (optional)

Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired

Combine flour, sugar, mustard, salt and pepper in small bowl. Stir flour mixture into onion mixture; stir in water and vinegar. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Continue cooking 1 minute. Pour onion mixture over potato mixture; toss to coat. Spoon potato salad onto individual serving plates; sprinkle with parsley and chopped egg.
Makes 4 (1 cup) servings.
Tips:
Round white potatoes are commonly referred to as boiling potatoes. This kind of potato contains less starch and more moisture than a baking potato such as russets. Potatoes will keep successfully for several weeks if stored in a cool, dark, humid (but not wet) place

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