Peggy Lampman | Contributor

Marinated Crab Salad

A couple of friends are stopping by, and I decided to substitute crab for shrimp in a favorite marinated shrimp recipe.

Debbie Swartz and Linda Cole introduced me to the shrimp version at a party but attribute the recipe's genesis to another friend. Thankfully they shared it with us. My mother used to make a marinated crab salad; her version is similar but has less oil and more vinegar.

One spoonful of this tangy-sweet seafood salad and you will understand its popularity. The reason this recipe survives is because it's absolutely delicious — it's the kind of recipe you'd serve at a party, and most of your guests would request a copy. Even better, it may be made up to 24 hours in advance.

Ingredients

1/2 cup extra virgin olive oil

1/3 cup white wine vinegar

2 tablespoons white sugar

1/2 teaspoon dry mustard

1-2 teaspoons minced fresh garlic

2 tablespoons capers, brine from bottle included

Hot sauce

1 pound of the best crab meat you can afford

1 lemon, sliced as thinly as possible
1/2 white onion, sliced as thinly as possible

1/2 cup basil, torn

Directions

1. Whisk together olive oil, vinegar, sugar, dry mustard, 2 teaspoons garlic and brine from capers. Add kosher salt, hot sauce and additional garlic, if desired, to taste.

2. Place crab in marinade and marinate, refrigerated, at least 4 hours and up to 24 hours, turning occasionally.

3. Garnish with sliced lemon and basil before serving.