Last week, at our first conversation club of the summer, we agreed that this blog would be a good place to post recipes. Inspired by Fatima's photos of gnocchi made at a recent cooking and cinema session, I volunteered to provide recipes for two salads using fresh crabmeat, a DC specialty available at local fish markets and seafood counters.
I have fond memories of Craig Claiborne's 1961 recipe for cold rice ravigote but our tastes call for a lighter, brighter, fresher version. For green peppers and canned pimentos, substitute diced red, yellow and orange peppers, and instead of curry powder, use chopped fresh dill or basil. Use 1/2 cup of mayonnaise cut with 1/2 cup of 2% or whole-milk yogurt.
From the 1970 edition of her Thousand Recipe Chinese Cookbook, Gloria Bley Miller's crabmeat and cucumbers needs no adjustments. While you are whipping up your salad, why not listen to some appropriate music?
