Cold Salad Plate Summer, Two Ways

Cold Salad Plate Summer, Two Ways

Posted by:

Jacobsen Salt Co.

Posted on:

Jul 09, 2024

For the Deviled Crab Salad
  • 1 Tbsp high-quality olive oil 
  • ¼ cup red bell pepper, roughly chopped
  • ¼ cup celery, roughly chopped
  • ½ cup yellow or white onion, roughly chopped
  • 1 lb picked Dungeness crab meat
  • 1 Tbsp Dijon mustard
  • ½ cup mayo
  • 4 oz cream cheese, softened to room temperature
  • 1 Tbsp freshly squeezed lemon juice, plus wedges to garnish 
  • 2 Tbsp Seafood Seasoning
  • 1 tsp Kosher Salt
  • 1 Tbsp vinegar-based hot sauce such as Crystal or Tabasco 
  • 1 Tbsp finely chopped chives 
  • Lemon juice, to taste
For the Super Green Pea Pasta Salad
  • 1 lb dried mini farfalle or mini elbows
  • 1 8 oz bag of frozen peas, thawed
  • ¼ cup fresh spinach 
  • 1 Tbsp freshly squeezed lemon juice 
  • 1 garlic clove, grated 
  • 4 oz feta cheese
  • ½ cup unsalted pistachios 
  • 1 Tbsp Dill Pickle Salt
For the Salted Watermelon Hibiscus Iced Tea

Shop The Recipe

JSC x Portland Pickles Dill Pickle Salt-image

JSC x Portland Pickles Dill Pickle Salt

$12

Seafood Seasoning-image

Seafood Seasoning

$8.50

Pure Kosher Sea Salt-image

Pure Kosher Sea Salt

$13

Raw Wildflower Honey-image

Raw Wildflower Honey

$11


During these hot summer days, we find ourselves reaching for cold salad plates as an easy meal. A mainstay on old-school diner menus, we were inspired by a recent Eater article to put a fresh take on the classic dish with this luxe Deviled Crab Salad and a mayo-less Super Green Pea Pasta Salad. Both are best paired with crackers, chips, plenty of pickles, and Salted Watermelon Hibiscus Iced Tea (find the recipe for this at the bottom!). 

Our favorite part? There's minimal stove-top use and you can make them ahead of time–just store in the fridge until you're ready to scoop and sip.


Recipe by: Kourtney Paranteau

 

Process


Make the Deviled Crab Salad

Drizzle olive oil in a pan over medium heat then add the red bell pepper, onion, and celery. Sauté until the onions turn translucent and the vegetables are fork tender.

Allow the vegetables to completely cool before mixing them with the crab meat, mustard, mayonnaise, lemon juice, and softened cream cheese (cut or pieced off into small chunks). Season the mixture with Seafood Seasoning, salt, and hot sauce.

Chill in your refrigerator for at least two hours and, at most, one day. Finish with a squeeze of fresh lemon juice and a sprinkle of Seafood Seasoning before serving. 



Make the Super Green Pea Pasta Salad

Cook the pasta according to the instructions, then drain and set aside to cool. 

In a food processor or blender, make the pesto by pulsing the peas, spinach, garlic, feta, and pistachios until thick and smoothie-like with flecks of pistachios. Season with lemon juice and Dill Pickle Salt. 

*Unlike traditional pesto which can look a little rough, this variation will look and feel creamy and velvety thanks to the feta, so don’t worry if the texture seems soft.

Mix the pesto and the cooled pasta with a wooden spoon then chill for at least two hours and, at most, two days. Sprinkle on a little more Dill Pickle Salt before serving. 




Make the Salted Watermelon Hibiscus Tea

Set dried hibiscus blossoms in a clear-topped container with 6 cups of room temperature water and allow to steep for at least 3 hours, but up to a day. Strain out the hibiscus and set aside. 

In a small pot, heat a cup of water and whisk in an entire jar of Raw Wildflower Honey until the honey has completely dissolved into the liquid. Add the mint and allow it to steep in the mixture for 2 hours then strain out and set aside.

In a large punch bowl full of ice, add the mint and honey syrup, hibiscus tea, watermelon juice, and salt. Stir until combined then serve immediately.