The Chesapeake’s waters are finally warming up, which means it’s blue crab season. And Tinto’s chef/owner Jose Garces’ recipe for txangurro (that’s crab) salad is the perfect way to enjoy the handpicked jumbo lump meat. (Don’t worry, you’ve got time. The blue-crab season will last through the end of November.)

Txangurro Salad

1 1/2 pounds jumbo lump crab
1/4 cup chives, finely chopped
1 red bell pepper, finely chopped
3 shallots, finely chopped
1/4 cup flat-leaf parsley, finely chopped
1 Tbsp. kosher salt
1/4 cup crème fraiche
1/2 cup mayonnaisse
2 tablespoons Dijon mustard
1 lemon, juiced and zested
8 baguette slices, toasted
1 avocado, sliced

In medium-sized bowl, combine all ingredients except baguette slices and avocado. Serve on a baguette slice with a slice of avocado. Serves 8.

This entry was posted on Thursday, April 17th, 2008 at 6:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted by Bridget Salmons on 4/17/08 in Recipes