Mariel here. This weekend was one for the books. Despite the weatherman’s warnings that Saturday would be rainy and gray, Mother Nature pulled out the big guns and dished up two days of clear blue skies and 70-degree temps. My husband and I headed east to see both of our moms for Mother’s Day and spent the majority of the weekend lapping up the sunshine – he played peekaboo with poison ivy by ransacking overgrown weeds and vines in the backyard, while my mom and I engaged in some good old fashioned mother-daughter bonding: we window shopped.
In honor of the little seaside town that we now call “home away from home,” I was inspired to create a fancy lunch treat that might be served at one of the area’s al fresco cafes. While I don’t have the budget for fresh lump crab at the moment, I was able to stock up on the canned variety for a song, thanks to my bff Costco who was hosting a sale. This salad is light, crisp and full of flavor, plus it’s practically guilt-free. I riffed on my mom’s Crab Louis from last year but knocked out the mayo and subbed in a citrusy Grapefruit-Honey Dressing and a handful of crunchy red radishes to add a little tooth. To up the “zest” factor, I also lined the bread with grapefruit segments, which really wraps up the flavor in a nice tasty package.
Lastly, speaking of packages, we’re hosting another giveaway (GIVEAWAY NOW CLOSED), this time compliments of West Bend. The 100-year-old company has generously offered one Feast on the Cheaper a 5-Quart Oblong Slow Cooker, which will help keep you out of the kitchen now that the weather has decided to cooperate. Added bonus? The heating base doubles as a light-duty griddle – any apartment-bound chef knows that multifunctional = miraculous.
Here’s how to win it (GIVEAWAY CLOSED):
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Giveaway ends Thursday June 2, 2011. Open to US residents only. Note: We did not receive any free merchandise or compensation from West Bend in return for hosting this giveaway. Listed on Giveaway Scout
Crab Salad Sandwiches with a Zesty Grapefruit-Honey Dressing
Makes 3 sandwiches
2 6-oz cans of lump crab – $6.00
2 medium radishes, scrubbed, sliced, then halved – $0.99
1 large grapefruit, cut into quarters – $1.49
¼ cup fresh cilantro, chopped (or fresh parsley if you don’t like cilantro) – $0.89
3 rolls or 6 slices of fresh, crusty bread, lightly toasted – $2.00
Salt & pepper to taste – stock
For the dressing:
Juice from a quarter of the grapefruit – calculated above
2 Tablespoons of olive oil – stock
2 Tablespoons of vinegar (preferably Champagne vinegar, but white wine vinegar or red wine vinegar also work) – stock
1 teaspoon honey – stock
Lots of freshly ground black pepper – stock
Pinch of salt – stock
Grand total assuming well-stocked kitchen: $11.37
Cost per serving: $3.79
1. Prepare the dressing by whisking all ingredients in a small bowl. Set aside.
2. Drain the cans of crab meat very well. Combine the crab with the radish segments and chopped cilantro. Toss with several Tablespoons of the dressing (you’ll likely have extra dressing leftover). Season the salad with salt and pepper, to your liking.
3. Slice the remaining 3/4’s of the grapefruit into thin segments (as thin as you can make them). Lightly toast the bread or rolls then assemble the sandwiches by adding a layer of grapefruit segments then spooning on the crab salad. Enjoy!