Spicy pickled okra adds a little punch to this creamy crab salad.
Pickled Okra Crab Salad
Makes 6 to 8 Servings
- ¼ cup thinly sliced green onion
- ¼ cup chopped Spicy Pickled Okra (recipe follows)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon brine from Spicy Pickled Okra
- 1 tablespoon fresh lemon juice
- 1 tablespoon mayonnaise*
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon minced garlic
- ⅛ teaspoon smoked paprika
- 8 ounces lump crabmeat, drained and picked free of shell
- 1 cucumber
- Garnish: sliced Spicy Pickled Okra, smoked paprika
- In a medium bowl, combine green onion, chopped Spicy Pickled Okra, parsley, dill, brine, lemon juice, mayonnaise, oil, salt, garlic, and paprika. Gently stir in crab.
- Using a vegetable peeler, peel stripes lengthwise on cucumber. Cut into ¼-inch-thick rounds. Divide crab salad among cucumber slices (about 1 tablespoon each). Garnish with sliced Spicy Pickled Okra and smoked paprika, if desired.
*We used Blue Plate Mayonnaise.
Spicy Pickled Okra
- 6 cloves garlic, smashed
- 6 sprigs fresh dill
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seed
- 1 pound small to medium fresh okra, trimmed
- 6 Thai bird chile peppers, stems removed
- 1½ cups cane vinegar*
- 1½ cups water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- In a large stockpot, place 3 clean 16-ounce canning jars and water to cover. Bring to a boil over high heat; boil for 10 minutes. Without discarding water from pot, carefully remove jars, and dry completely. Keep water simmering over medium-low heat.
- Divide garlic, dill, peppercorns, and mustard seed among warm jars. Divide okra and chiles among jars.
- In a medium saucepan, bring vinegar, 1½ cups water, sugar, and salt to a boil over medium-high heat, and cook until sugar and salt dissolve. Remove from heat. Divide mixture among jars, leaving ¼ inch of headspace. Cover tightly with lids.
- Bring large pot of water to a rolling boil over high heat, and submerge jars. Boil for 10 minutes; carefully remove. Let cool completely before storing in a cool, dark place. Refrigerate after opening.
*We used Steen’s Cane Vinegar.