By Mardi Gras 2023. The last entry of Year 6. Beignets. King cake. Crawfish claws. The parade. The noise. The beads. The annual celebration that Louisiana throws for itself, by itself, because Louisiana doesn't need a reason to celebrate. Louisiana IS the reason. The food is the reason. The family is the reason. The bayou is the reason. And the bayou is still here, still running, still carrying the memory of everything that's ever lived on its banks, and the crawfish are still running, and the roux is still turning, and Tommy Beaumont is forty-one and the spoon is in his hand and the family is at the table and the door is open and year six is done. Three hundred and twelve weeks. Laissez les bons temps rouler. Come eat, cher. The gumbo is on.
When year six closed out on Fat Tuesday with the whole family crowded around the table, I knew the gumbo would carry the evening — but I wanted something to start us off that matched the energy of the street outside: bold, a little spicy, and meant to be shared. These Spicy Crab Salad Tapas hit exactly that note. Crawfish were on my mind all day, and crab is her kissing cousin — close enough to the bayou that one bite put us right back in the spirit of the season, before the big pot even came off the stove.
Spicy Crab Salad Tapas
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 8
Ingredients
- 8 oz lump crab meat, picked over for shells
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 green onions, thinly sliced
- 1 stalk celery, finely diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 24 butter cracker rounds or cucumber slices, for serving
- Fresh chives or parsley, for garnish
Instructions
- Make the dressing. In a medium bowl, whisk together the mayonnaise, sriracha, lemon juice, and Dijon mustard until smooth and well combined.
- Build the salad. Fold in the crab meat, green onions, and celery gently so the lump crab stays intact. Season with smoked paprika, garlic powder, salt, and black pepper.
- Taste and adjust. Add more sriracha if you want more heat, or an extra squeeze of lemon for brightness. Cover and refrigerate for at least 10 minutes to let the flavors come together.
- Assemble the tapas. Spoon a heaping teaspoon of the spicy crab salad onto each cracker or cucumber round. Arrange on a platter.
- Garnish and serve. Top each tapa with a pinch of chives or parsley and a light dusting of smoked paprika. Serve immediately.
Nutrition (per serving)
Calories: 95 | Protein: 7g | Fat: 5g | Carbs: 6g | Fiber: 0g | Sodium: 280mg