Celebrate a great Western seafood at its best for breakfast, lunch, or dinner
If you’re lucky enough to have leftover crab, there’s no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great supper when paired with a simple green salad.
This super-simple sauce was inspired by the tarragon tang and beautiful color of green goddess dressing. It’s rich yet has a sharp bite and highlights the briny sweetness of crab.
Don’t plan on kissing anyone after eating this garlic-laden creation. Frying the crab first is optional, but it adds superb flavor and makes the crabmeat more tender. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab).