The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This lobster and avocado salad recipe is from chef Jeremy Marshall of Aquagrill in New York City.
A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait.
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works very well in this recipe.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Several different flavors and textures come together to make one terrific dish.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.
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