Maryland Crab and Apple Salad

Maryland Crab and Apple Salad
Photo by Rush Jagoe

Food Culture of the South.

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4 servings

  • 2 cups Maryland lump crabmeat
  • 1 apple, diced
  • 1 celery stalk, diced
  • ¼ cup pecans, toasted and chopped
  • ½ cup fresh basil, julienned
  • ½ cup mayonnaise
  • Zest of 1 lemon
  • Salt and pepper
  • Whole lettuce leaves, washed and dried

In a large bowl, toss all ingredients together gently. Season with salt and freshly ground pepper to taste.

  • from chef James Ricciuti of Ricciuti's Restaurant in Olney, Maryland

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