|Like Mom Used to Make|
Recipe by Mom
At last it’s Dungeness crab season in Santa Cruz, after a nasty algal bloom that nixed the usual winter celebrations with our favorite crustaceans. Although it’s not cheap and the season seems off, let’s support our local crab fishermen, who’ve had some tough times this year. After filling my family with steamed crab, I made Mom’s “crabmeat salad,” which she prepared with canned crab back in the 1960s. Canned crab isn’t what it used to be—now it’s a shredded mess that tastes metallic. Fresh local crab is the ticket. Mom’s recipe is extremely simple, and contains no ingredients that might overshadow crab’s subtle flavor.